Ranee passed this one on for me to sample. So yummy! And a bonus that I had leftover hazelnut cream in my fridge for a coffee treat. Call me crazy, but I think I would actually like them better without the chocolate chips.
4 cups flour
3 Tbsp sugar
4 tsp baking powder
1/2 tsp salt
1/2 tsp cream of tartar
3/4 cups cold butter
1 egg (separated)
1 1/2 cups hazelnut creamer (or substitute your favorite cream flavor - or just us plain)
1 1/2 cups semi-sweet chocolate chips
Sift together dry ingredients. Cut in 3/4 cups butter using two knives or a pastry cutter.
Whisk together 1 egg yolk, and 1 1/2 cups creamer. Add this to the dry mixture, stirring just until moistened. Gently fold in chocolate chips.
Turn dough onto a light floured surface and knead 10 times or so until it forms a ball. Pat dough into two 7-inch circles and cut each into 8 wedges. Separate and place on a greased cookie sheet.
Beat egg white and brush over unbaked scones. Sprinkle with a little additional sugar.
Bake at 425 for 15-18 minutes, or until golden brown.
If you're really in the mood for a special treat, whip up some spiced butter while they're baking! Next time I'll leave out the chocolate chips and go for the butter:
1/2 cup butter, room temperature
3 Tbsp brown sugar
1/4 tsp cinnamon
1/4 tsp allspice
1/8 tsp nutmeg
Beat all ingredients until smooth and serve with warm scones.