For easier cleanup, line the cookie sheet with cooking parchment paper. Look for it in either the baking aisle or storage-wrap aisle of your grocery store.
Raisin Scones: Omit chocolate chips and vanilla; add 1/2 cup raisins. Drizzle warm scones with mixture of 1/2 cup powdered sugar and 1 tablespoon whipping (heavy) cream.
Drop Scones: Heat oven to 400°F. Drop dough into 8 mounds onto cookie sheet; pat to slightly flatten. Bake 10 to 12 minutes or until golden brown.