Chocolate Chip Scones

2 cups Gluten-free All-purpose Flour
1/4  cup sugar
2 1/2 t baking powder
3/4 t salt
3/4 t xanthan gum
1/2 t baking soda
1 cup semisweet chocolate chips
1 stick butter, cold, cut into small pieces
3/4 cup milk
1/2 cup plain yogurt

Preheat oven to 425º, combine flour blend, sugar, baking powder, salt, xanthan gum and baking soda in large bowl. Add 1/2 cup chocolate chips and toss to combine. Cut butter into flour mixture with pastry blender or two knives until coarse crumbs form. Stir milk into yogurt in medium bowl until combined. Gradually add yogurt mixture to flour mixture. Stir together just until dough begins to form. 

Transfer to floured board and knead, just until dough holds together. Divide into 3 pieces. Pat each piece into a circle about 1/2 inch thick. Cut each circle into 6 wedges. Transfer to baking sheet, space 2" apart. Bake 10-14 minutes until light browned. Cool on wire rack. Melt remaining 1/2 cup chocolate chips in small bowl. Drizzle over scones.