from the kitchen of Kellie T. Mcneely

CHOCOLATE CHIP SCONES

3 cups All-purpose flour
3 Eggs
1 Tbs. Baking Powder
1/3 cup Buttermilk or Plain Yogurt
1/2 lb. (2 sticks) Butter, room temperature
1/2  cup Semi-Sweet Chocolate Chips
1/4 cup + 2 Tbs. Sugar

Mix flour and baking powder and set aside.  Beat butter until creamy.  Add sugar and beat 3 to 5 minutes until pale and fluffy.  Add eggs one at a time, beating after each addition.  Scrape sides of bowl; reduce speed to low.  Add flour mixture-mix only until blended.  Scrape sides.  Add yogurt and mix only until blended.  Stir in chips.Using ice cream scoop, scoop 1/3 cupfuls of dough onto ungreased cookie sheet 2 inches apart. Bake 12 minutes at 350 degrees then reduce to 325 degrees and bake 10-13 minutes longer. (Watch them closely-you only want them pale.)If desired, you can freeze the scoopfuls until ready to bake.