What You Need:

 

2 C of flour

4 T + 1 t of sugar, divided

2 t baking powder

1/2 t of salt

1 stick + 2 T of unsalted butter, cold and cut into small pieces

1 C of semisweet chocolate chips

1 large egg yolk

1/2 C of half and half, chilled

 

How to Make It:

 

Place the rack into the center of the oven and preheat the oven to 375 degrees.

Lightly spray a baking sheet and set aside.

Dump the flour into a mixing bowl.

Add 4 T of sugar, the baking powder and the salt and whisk until blended well.

Toss the butter pieces over the flour mixture.

Working with a pastry cutter cut the butter into the dry ingredients until crumbly.

Mix in the chocolate chips.

Place the egg yolk into a small mixing bowl.

Whisk in the half and half until well blended.

Pour the egg mixture over the flour mixture and stir with a fork until a soft moist dough forms.

Sprinkle a little flour over a flat surface such as a cutting board.

Place the dough on the prepared surface and knead with your hands 6 times.

Pat the dough out to form an even disk.

Cut the disk into 6 pieces with a sharp knife.

Place the scones on the prepared baking sheet.

Sprinkle the remaining 1 t of sugar evenly over all the scones.

Bake 20 minutes or until golden brown on bottom and just starting to brown on top.

Cool the scones on a wire rack.

 

Makes 6 scones

 

These scones are best eaten on the day they are baked. Serve them warm with a little cream or at room temperature. If you have a couple of scones left and want to reheat them later in the evening wrap them in foil and reheat in a preheated 350 degree oven for about 5 minutes.