Fluffy Chocolate Chip Scones

2 cups a/p flour
1 Tbsp baking powder
½ tsp salt
¼ cup sugar
½ cup semisweet chocolate chips (better yet--chop up a 3-4 oz bar of your favorite dark chocolate)
1 ¼ - 1 1/3 cup whipping cream
2 Tbsp sweet butter, melted
1 Tbsp sugar
Preheat oven to 425.

Combine dry ingredients in a bowl and add chocolate chips.
Stir in cream with fork until dough holds together (will be sticky) If necessary, add 1 or 2 tablespoons more cream.
Turn dough onto lightly floured surface and knead several times. Pat into 9” round. Cut into 8 wedges.
Place on parchment-lined cookie sheet, 2” apart.
Brush with melted butter and sprinkle with sugar.
Bake for about 15 minutes, until golden. Best on day made. Can be frozen. (Heat 15-20 minutes at 350.)
Serve with raspberry butter and/or fresh raspberries! -kp