Chocolate Chip Scones

3¼ c. all-purpose flour
½ c. sugar
1 Tb. plus 1 tea. baking powder
¼ tea. salt
1 c. semisweet (mini) chocolate chips
½ c. walnuts, toasted & chopped
2 c. chilled whipping cream
2 Tb. butter, melted
additional sugar (I like sparkling sugar sprinkles)

Preheat oven to 375°. Lightly butter baking sheet (I
use parchment paper). Combine flour, ½ c. sugar,
baking powder & salt in a large bowl. Stir in
chocolate chips & nuts. Beat cream in another bowl
until stiff peaks form. Fold whipped cream into dry
ingredients. Turn dough out onto lightly floured
surface.

Knead gently until soft dough forms (about 2 minutes).
Form dough into ball; pat out to form. Cut into 12
wedges. Transfer to baking sheet. Brush with melted
butter. Sprinkle with sugar. Bake until golden brown,
about 20 minutes.


Recipe by Kimberly Wright, used at the Visiting Teaching Conference