These delicious Chocolate Chip Scones are easy to make and melt in your mouth! They are perfect for breakfast or a snack.
Preheat oven to 375 degrees. Line a baking sheet with parchment paper or use a seasoned baking stone.
In your food processor, blend together flour, sugar, baking powder, and salt. Add butter and pulse until the butter is incorporated and the flour is the texture of sand, sticking together when pressed.
Pour 1/2 cup heavy whipping cream into food processor and pulse to combine the dough. If the dough becomes too thick, remove the blade and use a wooden spoon. Fold in chocolate chips.
Turn batter out onto a floured surface and fold four or five times to bring the soft dough together. Pat into a circle about 1 to 1 ½ inch thick. Using a sharp knife, cut the circle into 8 wedges.
Place wedges on baking sheet. Brush remaining whipping cream over each wedge and sprinkle with Turbinado sugar.
Bake for approximately 15 minutes or until scones are crispy on the outside and soft in the middle.
Serve warm or keep in an airtight container at room temperature for up to 3 days.