Teatime or anytime, these delicious, moist scones, loaded with dark chocolate chips, are simply wonderful with a steaming hot cup of tea or coffee.

Special Dark Chocolate Chip Scones

3 1/4 cups all-purpose flour 1/2 cup granulated sugar 1 tablespoon plus 1 teaspoon baking powder 1/4 teaspoon salt 2 cups (12-ounce package) HERSHEY'S SPECIAL DARK Chocolate Chips 1/2 cup chopped nuts (optional) 2 cups chilled whipping cream 2 tablespoons butter, melted Additional granulated sugar Powdered sugar (optional garnish)

Heat oven to 375°F (190°C). Lightly grease 2 baking sheets.
Stir together flour, 1/2 cup sugar, baking powder and salt in large bowl. Stir in chocolate chips and nuts, if desired.
Stir whipping cream into flour mixture, stirring just until ingredients are moistened.
Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes).
Pat dough into 4 1/2 x 16-inch rectangle about 1 1/4-inches high. Divide rectangle into 12 smaller rectangles each measuring 1 1/2 x 4-inches. Cut each rectangle diagonally, forming a total of 24 triangles.*
Transfer triangles to prepared baking sheets, spacing 2-inches apart.
Brush with melted butter and sprinkle with additional sugar.
Bake 15 to 20 minutes or until lightly browned. Serve warm, sprinkled with powdered sugar, if desired.

Makes 24 scones.

* Rectangles can also be cut crosswise into smaller rectangles about 1 1/2 x 2-inches.