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3 Cups All Purpose Flour
1 Tbsp. Baking Powder
1/2 lb. (2 sticks) Butter @ Room Temperature
1/4 Cup + 2 Tbsp. Sugar
3 Eggs
1/3 Cup Buttermilk or Plain Yogurt
1/2 Cup Semi-Sweet Chocolate Chips

Mix flour and baking powder in a bowl.

Beat butter on high speed until creamy. Add sugar and beat 3 to 5 minutes until pale and fluffy. Add eggs and beat.

Scrape sides of bowl. Reduce speed to low. Add flour mixture; mix only until blended. Scrape sides of bowl; add buttermilk and mix only until blended. Fold in chocolate chips.

Scoop 1/3 cupsfull of dough onto ungreased cookie sheet, 2 inches apart. Loosely cover with plastic wrap and refrigerate for 45 minutes. OR, freeze and when hard, remove to a plastic bag and keep frozen for up to 6 weeks.

Heat over to 350ºF. Uncover scones and bake 15 minutes. Turn heat down to 325ºF and bake about 13 minutes longer, or until pale golden brown. Cool uncovered on a wire rack.