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Hazelnut Chip Scones

4 cups all-purpose flour
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
3/4 cup cold butter
1 egg, separated
1-1/2 cups refrigerated hazelnut nondairy creamer or half-and-half cream
1-1/2 cups semisweet chocolate chips
Additional sugar
SPICED BUTTER:
1/2 cup butter, softened
3 tablespoons brown sugar

Printed from tasteofhome.com Oct 11, 2008

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Hazelnut Chip Scones cont.

1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg

In a bowl, combine the first five ingredients; cut in butter until
crumbly. In a bowl, whisk egg yolk and creamer; add to dry
ingredients just until moistened. Stir in the chocolate chips.
Turn onto a floured surface; knead 10 times. Divide dough in half.
Pat each portion into a 7-in. circle; cut into eight wedges.
Separate wedges and place on greased baking sheets. Beat egg white;
brush over dough. Sprinkle with additional sugar. Bake at 425°
for 15-18 minutes or until golden brown. Meanwhile, in a small

Printed from tasteofhome.com Oct 11, 2008

Hazelnut Chip Scones

mixing bowl, combine the spiced butter ingredients; beat until
smooth. Serve with warm scones.

Yield: 16 scones.