1 3/4 c. all-purpose flour
3 tbsp. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/3 c. sweet cream butter
1 egg, beaten
1/2 c. semi-sweet chocolate chips
4 to 6 tbsp. half & half
1 egg, beaten
A drip of vanilla

Heat oven to 400 degrees. In medium bowl, combine flour, sugar, baking powder, and salt. Cut butter into flour mixture until it resembles fine crumbs. Stir in 1 egg, chocolate chips, and just enough half & half so dough leaves side of bowl. Turn dough onto lightly floured surface; knead lightly 10 times. Roll into a 1/2 inch thick circle; cut into 12 wedges. Place on ungreased cookie sheet. Brush with beaten egg. Bake for 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve with butter. Can be stored in freezer up to 4 months. Yield: 12 scones.