Heat the oven to 220°C. Mix the flour, sugar, baking powder and salt in large bowl. Add in the butter with a pastry blender until the mixture resembles coarse crumbs. Add the chocolate chips and toss to mix.
Beat the Irvine’s Eggs and milk in medium bowl until blended. Add to the flour mixture and stir with a fork until dry ingredients are moistened.
Knead the dough a few strokes on a lightly floured surface and pat to 3/4-inch thickness. Cut the dough into rounds with a lightly floured 3-inch cutter; place on greased baking sheet. Gather the scraps and repeat to use all dough.
Bake in the oven until golden brown, about 10 minutes. Sprinkle the tops with sugar and let cool on wire rack.