3 cups flour
1 Tbsp. baking powder
½ lb. (2 sticks) unsalted butter (room temperature)
¼ cup plus 2 Tbsp. sugar
3 large eggs
1/3 cup buttermilk (or plain yogurt)
½ cup semi-sweet chocolate chips
Mix flour and baking powder in a bowl. In large mixer bowl, beat butter on high speed till creamy. Add sugar and beat 3 to 5 minutes, till pale and fluffy. Add eggs, one at a time, beating after each. Scrape sides of bowl; reduce speed to low. Add flour mixture; mix only until blended. Scrape sides; add buttermilk and mix only until blended. Remove bowl from the machine. Sprinkle chocolate chips over the batter and fold in. Scoop 1/3 cupfuls of dough onto an ungreased cookie sheet 2 inches apart. Loosely cover dough with plastic wrap and refrigerate about 45 minutes (or freeze and, when hard, remove to a Ziploc and freeze for up to 6 weeks). Heat oven to 350 degrees. Uncover scones and bake 15 minutes. Turn heat to 325 degrees and bake 13 minutes longer or till pale golden brown. Cool on wire rack. Serve with butter and preserves.
These are great to use when company comes because freezing them works, so you always have them ready to bake!
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