Chocolate Chip Scones

These are great with a cup of coffee or tea.the texture is similar to a biscuit and not as dry as most scones. They can be frozen and baked at a later date. Amount of servings is an estimate and prep time does not include 45 min. Of refridgeration.

Steps

Mix flour and baking powder in a bowl.

In another bowl , with an electric mixer , beat butter on high speed until creamy.

Add sugar and beat 3-5 minutes more until pale and fluffy.

Add eggs one at a time , beating after each.

Mix in buttermilk then scrape down the sides of the bowl.

Reduce speed to low and add flour mixture.

Mix only until blended.

Fold in the chocolate chips.

Scoop 1 / 3 cupfuls of dough onto an ungreased cookie sheet , about 2 inches apart.

Loosely cover dough with plastic wrap and refridgerate about 45 minutes.

Heat oven to 350 degrees.

Uncover scones and bake 15 minutes.

Turn down the heat to 325 degrees and bake about 13 minutes longer , or until pale golden brown.

Cool , uncovered , on a wire rack.

Ingredients

all-purpose flour, baking powder, unsalted butter, sugar, eggs, buttermilk, chocolate chips