For ultra-tender texture, use lower-protein pastry flours in these scones. Use all-purpose if that’s what you have; the dough will be a bit stiffer. Scones will still be tasty, just not quite so tender.more
Adapted from taylormadeitpaleo.com
teaspoons baking powder
teaspoon baking soda
cup butter (chilled)
cup chocolate chips
Preheat oven to 375 degrees. In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter. Stir in chocolate chips. Mix egg and milk. Stir until just moistened. Form into a ball. Turn dough onto a floured surface. Knead 12-15 strokes or until nearly smooth. Pat or lightly roll to half-inch thickness. Cut with cutter shape or into squares. Place on greased baking sheet, and bake 15-18 minutes.