Chocolate chips make EVERYTHING better, and scones are no exception! These rich, tender scones aren't overly sweet, allowing the flavor of dark chocolate to shine through. Serve them as is, or spread with raspberry or apricot jam for one of those "big sigh" moments.
Preheat the oven to 400°F. Lightly grease (or line with parchment) a baking sheet.
In a medium-sized bowl, whisk together the flour, salt, sugar, and baking powder until thoroughly combined. Add the butter, working it in until the mixture is unevenly crumbly.
Whisk together the cream, eggs, and vanilla. Set aside 2 tablespoons, and add the rest to the dry ingredients, along with the chocolate chips. Mix to form a moist dough.
Transfer the sticky dough to a heavily floured rolling mat or other work surface. Gently pat and round it into an 8" circle. Brush the dough with the reserved egg/cream mixture, and sprinkle heavily with coarse sugar.
Dip a 2" round cutter in flour, and use it to cut out a total of 16 scones; you'll have to gather the scraps and reshape the dough once. Space the scones evenly on the prepared pan.
Bake the scones for 20 minutes, until they're golden brown. Remove them from the oven, and serve warm. If not serving immediately or within a couple of hours, store in an airtight container. To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for about 10 minutes.
Why the range in volume for the chips? Use more for an assertive hit of chocolate in every bite; use fewer if you want other flavors, rather than chocolate, to take center stage.
