2 & 1/2 c. all-purpose flour
1 TBS baking powder
8 TBS (1 stick) cold unsalted butter
1/4 c. granulated sugar (use 1/3 c for slightly sweeter scones)
3/4 c. milk
2/3 c. mini chocolate chips
Heat oven to 425. Put flour & baking powder into large bowl; stir to mix well.
Add butter and cut in with a pastry blender until the mixture looks like fine granules. Add sugar, toss to mix.
Add mini chocolate chips, tossing to blend.
Add milk and stir with a fork until a soft dough forms. Form dough into a ball, put on lightly floured board, and give 10 to 12 kneads.
To make triangular scones, cut dough in thirds. Knead each lightly into a ball and turn smooth side up. Pat into a 6 inch circle, cut into 6 wedges. Place on ungreased cookie sheet-slightly apart for crisp sides, touching for soft sides.
Bake 10 minutes. Put on a linen cloth or cotton dish towel on a wire rack; cover loosely with the cloth and cool completely.
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