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1
Position an oven rack in the middle of the oven.
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2
Preheat the oven to 425F.
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3
Line a baking sheet with parchment paper.
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4
Combine the flour, baking powder, salt, and 2 teaspoons sugar in a large bowl and stir well.
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5
Add the chocolate chips and toss to combine.
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6
Add 3/4 cup of the cream and stir well, using a large spatula or your hands.
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7
Add more cream, a teaspoon at a time, until a soft, manageable dough forms.
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8
You may not need to use the entire cup of cream.
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9
Turn out the dough onto a lightly floured work surface.
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10
Knead the dough very briefly, about 30 seconds, just until it sticks together.
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11
There should be as little handling as possible.
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12
Gently form the dough into a ball and lightly dust it with a little flour.
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13
Sprinkle a little more flour on the work surface and using a floured rolling pin, roll out the dough into a 1-inch-thick round that is 8 to 9 inches in diameter.
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14
Cut the dough into desired shapes.
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15
Gather up the scraps, reroll them, and cut out more scones until the dough is used up.
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16
Pat the scones lightly to smooth the tops.
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17
Place the scones about 2 inches apart on the prepared baking sheet.
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18
Using a small pastry brush, brush the tops of the scones with cream and sprinkle with the extra sugar.
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19
Bake the scones for 15 to 18 minutes, or until the tops spring back when pressed lightly and the bottoms are golden brown.
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20
Remove the scones from the oven and cool on the baking sheet for 5 minutes.
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21
Transfer the scones to a wire rack to cool for at least 5 minutes before serving.
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22
Substitute chopped dried apricots or raisins for the chocolate chips.
