1 3/4 cups all-purpose flour
3 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter
1 egg, beaten
1/2 cup semisweet chocolate chips
4 to 6 tablespoons half-and-half
1 egg, beaten

In bowl combine flour, sugar, baking powder and salt. Cut butter into flour mixture until it resembles fine crumbs. Stir in egg, chocolate chips and just enough half-and-half so dough leaves side of bowl. Turn dough onto lightly floured surface. Knead lightly ten times. Roll into a 1/2-inch thick circle, cut into 12 wedges. Place on ungreased cookie sheet. Brush with beaten egg and bake at 450 degrees F for 10 to 12 minutes.

Immediately remove from cookie sheet. Serve with butter. Can be stored in freezer up to 4 months.

Yields 12 scones.