Cinnamon Chocolate Chip Scones (Makes 16 scones)

1 stick cold unsalted butter
3 ½ cups all purpose flour
¼ cup sugar
¼ teaspoon salt
3 tablespoons baking powder
1 teaspoon cinnamon plus a little more for glazing
1 ½ cups semisweet chocolate chunks or mini chocolate chips
1 ¼ cup milk plus a little more for glazing
1/3 cups craisins
Preheat oven to 375 degrees.
Place sheet of parchment paper on a large cookie sheet.
Cut the butter into small pieces. Combine dry ingredients in a bowl.
Cut in the butter until the mixture resembles coarse crumbs.
Add the milk into the dry ingredients until it just holds together.
Stir in the chocolate chips.
Roll out the dough to about 1 inch thick.
Stamp out circles with a biscuit or cookie cutter.
Place on the prepared baking sheet and brush with the milk.
Sprinkle with cinnamon.

Bake until golden, 15 -20 minutes.
Cool on wire rack.

This can be made with a food processor or Mixer.

Adapted by Arlene Sandler from “Butter Sugar Flour Eggs” by Gale Gand, Rick Tramonto, Julia Moskin; Clarkson N. Potter Publishers, 1999