Chocolate Chip Scones

Preheat oven to 400 degrees.

In a mixing bowl, combine: 3 C. flour, 6 Tblsp. sugar &  4-1/2 tsp. baking powder. , 1/4 tsp salt.    Drop in 1 stick (1/2 C.) COLD butter that's been cut in pcs. , then 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 teasp. vanilla and 1 lightly beaten egg and enough heavy cream to measure 1-1/2 C total.  

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 4 pcs.. On a floured board, pat each pc of  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.

***** HELPFUL HINT:  Put the stick of butter in the freezer for 15 minutes and then coarsely GRATE it -  I've found that it works better than cutting it up and adding to dry ingredients.