Beat warm milk with sugar, eggs, salt, and melted butter.

In a separate bowl, beat the flour with dry yeast.

Add the dry ingredients to the bowl of liquids and knead to make a smooth, slightly sticky dough.

Shape the dough into a ball and place in a greased bowl. Cover with plastic wrap and set aside for 1 hour.

Divide the dough into 12 portions and roll each into a ball. Set aside for 30 minutes.

Using the palm of your hand, flatten the dough into a disk, place a piece of chocolate in the middle and pinch the edges to form a ball.

Arrange 12 scones on a 20x20cm square baking sheet, then set aside for 30 minutes.

Brush the buns with beaten egg and sprinkle chocolate chips on top.

Bake for 20 minutes at 180°C/350°F