Makes 8 scones
2 Cups Flour-all purpose
3 Tbsp Sugar-white
3 tsp Baking Powder
1/4 tsp Salt
5oz. (1/2 pkg.) of semi-sweet morsels
1 tsp vanilla extract
6 Tbsp chilled butter, cut in 1/2 squares
1/4 cup Heavy Cream (or half & half)
Preheat oven to 425 degrees, line baking pan with parchment or wax paper.
In food processor, combine flour, sugar, baking powder, salt, butter. Pulse until mixture resembles coarse bread crumbs.
In small bowl, beat egg and heavy cream together, add vanilla.
Pour dry and wet mixtures together, into a large mixing bowl.
Add chocolate chips.
Mix with wooden spoon until ingredients combined.
( If mixture is too dry, you may add a bit more cream.
Dough should not be too sticky, however, but fairly dry and crumbly. )
Pour onto a floured working surface, and round the dough into a 6"-8" circle. (about 2-3" high)
Cut into 8 even wedges, and place on lined baking sheet
Mix together confectioners sugar and cream. Brush tops and sides of scones with Cream.
Bake 425 degrees, 12-14 minutes, until lightly browned on edges.
Remove from oven and cool completely.
Scones are best served the same day, but can be refrigerated.