Chocolate chip Scones

Directions

Preheat oven to 400 degrees.

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In a medium to large bowl, whisk together flour, 1/2 c. sugar, baking powder, baking soda, and salt.

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Cut butter into 1/2 inch cubes and put over flour mixture.

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Using a pastry cutter or 2 knives, cut butter into mixture until it resembles coarse crumbs.

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Stir in the cranberries and chocolate chips just until they are coated with flour.

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In a small bowl stir together, using a fork, the buttermilk and egg.

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Quickly add to the flour mixture and stir just until the flour is absorbed.

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Don't over mix.

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Turn out onto a lightly floured board and using flour dusted hands knead about 8 times.

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Pat into a circle 8 inches in diameter.

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Brush with 1 T of buttermilk and sprinkle with 1 T

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sugar.

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Cut into 8 wedges and transfer to a greased baking sheet, spacing scones about 2 inches apart.

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Bake 20 to 22 minutes or until tops are lightly brown.

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If desired, brush tops with 2 T of warm apple jelly.

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Cool on pan for about 5 minutes, then transfer to rack for further cooling.

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Recipe can be easily doubled for 16 scones

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