2 C flour
1 T baking powder
1 t kosher salt
2 t sugar
1/2 C chocolate chips (I use Ghirardelli 60% cacao bittersweet chocolate chips)
3/4 – 1 C heavy cream

Preheat oven 425. Line baking sheet with parchment.

Combine dry ingredients. Add chips and toss to combine. Add 3/4 C cream and stir well. Add cream 1 t at a time until a soft manageable dough forms. Turn dough out onto a floured surface and kneed briefly until dough sticks together. Roll out to an 8-9” circle, 1” thick. Cut to desired size and shape. (NOTE: Scones may be wrapped, bagged, and frozen until ready for baking and eating.)

Brush with milk or cream and sprinkle with coarse sugar. Bake 15-18 minutes until bottoms are golden and top springs back. Allow to cool 5 minutes on wire rack before serving. (Scones are excellent plain, or add a topping for more sweetness or presentation.)