Preheat oven to 450F. Lightly grease a large cookie sheet.
Stir the flour, sugar, baking powder, and salt in a large bowl to mix well.
Cut in butter with fingers until texture resembles wet sand.
In a seperate bowl, beat the eggs and milk. Add this mixture and 1/2 of the mini-chips to the dry ingredients. Mix well with hands.
Shape the dough into an 8-inch round on the prepared cookie sheet; dust with flour. Score the top of the dough into 8 wedges with a sharp knife.
Bake for 20 to 25 minutes until golden. Let cool.
Meanwhile, stir the remaining mini-chips and the white chocolate chips into seperate saucepans over very low heat until melted and smooth.
Drizzle each chocolate from the tip of of spoon in random lines over the top of the scones. Let stand for 15 minutes to set the chocolate. Cut the scones into wedges along the score lines.
Beautiful taste and beautiful appearance. Your friends will ask you who your professional baker is.
Mr Breakfast would like to thank Checkers for this recipe.
