Typhoon Scones

6 c. flour
1 c. sugar
2 Tbsp. baking powder
2 tsp. salt
2 c.  butter, softened (but not too soft)
1 c. sour cream
1 c. milk
1 pkg. (2 cups) mini chocolate chips
Raw sugar for sprinkling

Heat oven to 400.  Combine flour, sugar, baking powder and salt in a large bowl.  Cut butter into flour mixture using a pastry blender (or two butter knives) until mixture resembles course crumbs.  Stir in sour cream and milk until all is moistened.  Fold in mini chocolate chips.  Turn dough out onto a lightly floured surface.  (I use a 12" x 18" cutting board and it also helps me to shape and measure the dough for cutting.  See picture.)  Shape dough into a large rectangle, about 12" x 18".  It should be about 3/4" thick.  Get it as close to perfectly rectangular as possible, using a rolling pin and your hands to gently poke and shift it until it's even.  Using a pizza cutter (and a ruler if you need one) cut dough into squares, leaving dough in place.  After you have the square grid cut into the dough, cut each square into a triangle, by cutting the grid in a diagonal pattern (just follow the corners of the squares as you cut).  Lightly sprinkle raw sugar over the top of the dough.  Separate triangles and place them (an inch apart) on baking stones (or parchment-lined baking sheets).  Bake for 12 minutes, or until lightly browned on top.  Cool on stone for a few minutes, then transfer to cooling rack.  Best served warm.