Cinnamon Chip Scones

3 1/4 c. flour
1/3 c. plus 2 T. sugar, divided
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. cold butter
1 c. buttermilk
1 pkg (10 oz) cinnamon baking chips
2 T. butter, optional

In a large bowl, whisk the dry ingredients (with the 1/3 c. sugar). Cut in butter until crumbly. Stir in buttermilk just until moistened. Fold in chips.

Turn onto a lightly floured surface and knead gently 10-12 times or until dough is no longer sticky. Divide in half. Gently pat or roll each portion into a 7-in circle. If desired, brush with melted butter. Sprinkle with remaining 2 T. sugar.

Cut each circle into 6-8 wedges and place on an ungreased baking sheet. Bake at 425 for 10-13 minutes or until lightly browned.