Mmmmmm Scones

I love these scones.  They are very yummy. I've tried lots of other recipes, but I keep coming back to this one. I got it from a mom at my daughter's school 4 years ago and it has been a breakfast staple here ever since.  There is only one downside - the non dairy creamer.  I really prefer to use natural ingredients whenever possible and let's face it, there is not very much that is natural about non dairy creamer, but they just don't turn out the same if I use half and half and add vanilla.  I will continue the quest to find the perfect scone recipe that uses half and half or cream, but until then, this is my favorite. Not all non dairy creamers are the same, I always use International Delight French Vanilla.  I've tried CoffeeMate's and it left a 'chemically' aftertaste that was not pleasant.

Chocolate Chip Scones

4c flour (or 1lb 4oz  - I prefer to measure this by weight since it's more accurate)
3T sugar
4t baking powder
1/2t salt
1/2t cream of tartar
1 1/2 sticks cold butter, cut into small pieces
1 egg, separated
1 1/2c non dairy creamer
1c mini chocolate chips (you could use regular, but the minis disperse oh so nicely throughout the scones)
 Raw Sugar or crystal sugar

In a large bowl, combine the first 5 ingredients.  Cut the butter pieces into the dry ingredients with a pastry blender or two knives.

In a small bowl (or the liquid measuring cup where you have measured your creamer), combine the non dairy creamer with the egg yolk. 

Add the wet ingredients to the dry ingredients and stir until just combined.  Stir in chocolate chips.

Turn dough out onto a floured counter and knead about 10 times. Divide dough in half and shape each piece into a circle about an inch thick (7-8 inches across). Cut each circle into 8 wedges.

Brush scones with egg white and sprinkle the sugar on top.  Any chunky type sugar will do, it adds a lot to the scones.

Bake at 425 for 15-18 minutes or until golden brown.

Enjoy some and then hide a few from your family or else they will eat them all.