If you like, swap out ½ of the semi-sweet chips for white chocolate, or if a topping is a must in your book, then hold ½ of the chocolate back, melt and drizzle over cooled scones.
Preheat your oven to 375 degrees and line a baking sheet with parchment paper.
Whisk flour, sugar, baking powder, baking soda and salt together in a large bowl or your big standing mixer. Cut up the butter in small pieces and then add to the flour mix and work with your fingers until they are small as peas.
In a medium bowl combine the Greek yogurt, almond milk and vanilla extract.
Mix the Greek yogurt mixture and chocolate chips into the flower until just combined.
Flour a clean surface, split the scone batter in two dough balls on the floured surface.
Squish and mold into two round discs, using a pizza cutter cut each disk into 8 slices, just like you are cutting a pizza or a pie.
Arrange on the baking sheet, you can get them close together as they don’t spread too much but make sure they are not touching. Bake for 15-17 minutes, until they are slightly golden.
Remove from the oven, let cool on the baking sheet (this helps to keep them cooking) for 5 minutes.