Buddy Valastro’s Chocolate Chip Scones

Position a rack in the center of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper.

In a large bowl, sift the flour, sugar, baking powder and salt. Rub in the butter using your fingertips until it is mostly worked in and the mixture looks and feels crumbly.

In a separate bowl, whisk together the egg yolks, half-and-half and vanilla extract. Add the dry ingredients to the wet, mixing just until incorporated. Stir in the chocolate chips. Gather the dough into a ball with your hands.

Transfer to a lightly floured surface and press into a disk about 3/4-inch thick. Dip a sharp knife in flour, and use it to cut the dough into 8 equal wedges (to make miniature scones, divide the dough into 2 discs and cut each into 8 wedges.) Transfer the wedges carefully to the prepared baking sheet, leaving about 2 inches between the scones. Brush lightly with half-and-half and dust generously with turbinado sugar. Bake until lightly browned on top and a toothpick inserted in the center comes out clean, about 20 minutes.

(The scones may be kept in an airtight container at room temperature for up to 2 days.)