Servings: 12
Prep Time: 20 Min.
Cook Time: 10 Min.

+ 3 1/2 c. all-purpose flour
+ 1/2 c. sugar
+ 2 tsp. baking powder
+ 1/2 tsp. salt
+ 3/4 c. (1-1/2 sticks) butter, cold, cut into pieces
+ 1/4 c. mini chocolate chips
+ 4 eggs
+ 1/2 c. milk or half-and-half

1. Heat oven to 425°F. Mix flour, sugar, baking powder and salt in large bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Add chocolate chips; toss to mix.
2. Beat eggs and milk in medium bowl until blended. Add to flour mixture; stir with a fork just until dry ingredients are moistened.
3. Knead dough a few strokes on lightly floured surface; pat to 3/4-in. thickness. Cut dough into rounds with lightly floured 3-in. cutter; place on greased baking sheet. Gather scraps and repeat to use all dough.
4. Bake in 425°F oven until golden brown, about 10 min. Cool on wire rack.

Note:
* Scones are best eaten warm. Serve with butter or crème fraîche and your favorite preserves.
* Embellishments: Substitute half-and-half or light cream for the milk. Add 1/4 c. finely chopped toasted pecans or walnuts or 2 to 3 tsp. freshly grated orange peel to the dry ingredients. Before baking, brush tops lightly with milk or cream and sprinkle with sugar.

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Calories: 314;   Total Fat: 15g;   Saturated Fat: 9g;   Cholesterol: 102mg;   Total Carbs: 39g;   Fiber: 1g;   Protein: 6g;   Sodium: 188mg;