Chocolate chip cream scones

I'm certain that I've made this recipe hundreds of times-- for brunch, for Scott to share a breakfast goodie with colleagues, baby shower gifts, welcome and thank you gifts, holidays and well just about any occasion where coffee is served! I receive rave reviews and requests for this recipe all the time. As a result, I have copied it, typed it, texted it and written it out in long form. I was pretty sure that in one way or another I violated some copyright law.  So, I decided to look it up. In full disclosure, this is from the U.S. Copyright Office ;)

Copyright law does not protect recipes that are mere listings of ingredients. Nor does it protect other mere listings of ingredients such as those found in formulas, compounds, or prescriptions. Copyright protection may, however, extend to substantial literary expression—a description, explanation, or illustration, for example—that accompanies a recipe or formula or to a combination of recipes, as in a cookbook.

Whew-- sounds like I'm safe to share this recipe. I've altered it, shortened the "how to" and provided by own amateur photo.  But really... if you know me well enough, then you know that I'm a huge fan of American's Test Kitchen.  Not trying to take anything away from them-- just wanted to share one of our favorites with you! Enjoy!

Chocolate Chip Cream Scones

2 cups of flour (10 ounces)- yes, I use my kitchen scale
1 tablespoon baking powder
3 tablespoons sugar
1/2 tsp salt
5 tablespoon unsalted butter, chilled, cut into cubes
Couple of handfuls of chocolate chips (almost a cup) or dried blueberries
1 cup heavy cream

Adjust oven rack to middle position and heat oven to 425 degrees. Line a baking sheet with parchment paper. Place flour, baking powder, sugar and salt in the workbowl of a food processor. Pulse 6 times. Remove lid, sprinkle top with cubed butter and pulse for twelve 1-second pulses. Add chocolate chips and pulse once. Remove lid add heavy cream and pulse for another eight to ten 1-second pulses.  Transfer dough and any floury bits to the baking sheet. Form into a round ball, then flatten into an 8- inch circle. Pour heavy cream on top of the circle, spread it around and sprinkle the top with additional sugar. Cut into 8 wedges. Separate the wedges a bit before you pop it into the oven. Bake until light brown on top (12 min or so). Cool on a wire rack and let sit for 10 minutes.