Chocolate Chip Scones

1 3/4 cups all−purpose flour

3 tablespoons granulated sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup butter

1 egg, beaten

1/2 cup semisweet chocolate chips

4 to 6 tablespoons half−and−half

1 egg, beaten

In bowl combine flour, sugar, baking powder and salt. Cut butter into flour mixture until it resembles

fine crumbs. Stir in egg, chocolate chips and just enough half−and−half so dough leaves side of bowl.

Turn dough onto lightly floured surface. Knead lightly ten times. Roll into a 1/2−inch thick circle, cut

into 12 wedges. Place on ungreased cookie sheet. Brush with beaten egg and bake at 450 degrees F for

10 to 12 minutes.

Immediately remove from cookie sheet. Serve with butter. Can be stored in freezer up to 4 months.

Yields 12 scones

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Chocolate Chip Scones