Chocolate Chip Scones

Preheat oven to 400 degrees.

In a mixing bowl, combine: 2 C. flour, 4 Tblsp. sugar & 1 heaping Tblsp. baking powder. Drop in 1 stick (1/2 C.) COLD butter that's been cut in pcs. - cut in with a pastry blender until the mixture resembles coarse crumbs. Add 1/2 C. miniature semisweet chocolate chips and another 1/2 C. Ghirardelli bittersweet chocolate pcs. and stir to incorporate.

Measure in a cup: 1/2 C. cream (half & half), 1 teasp. vanilla and 1 lightly beaten egg.

Gently, pour the cream mixture over the flour mixture and LIGHTLY mix it until it comes together into a ball. Don't overmix the dough or it'll become tough! Divide dough in half. On a floured board, pat 1/2 the dough into a circle (about 1/2" thick) and with a sharp knife, cut into 6 wedges. Transfer onto an ungreased baking sheet, leaving at least an inch of space between scones to allow for spreading as they bake. Brush each top lightly with cream and sprinkle liberally with sugar.

Bake for 12-15 minutes, or until the tops are golden colored. Cool on a wire rack.