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 min.
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