Ingredients
4 cups all-purpose flour3 tablespoons sugar4 teaspoons baking powder1/2 teaspoon salt1/2 teaspoon cream of tartar3/4 cup cold butter1 egg, separated1-1/2 cups refrigerated hazelnut nondairy creamer or half-and-half cream1-1/2 cups semisweet chocolate chipsAdditional sugarSPICED BUTTER:1/2 cup butter, softened3 tablespoons brown sugar1/4 teaspoon ground cinnamon1/4 teaspoon ground allspice1/8 teaspoon ground nutmeg
Preparation
In a large bowl, combine the first five ingredients; cut in butter until crumbly. In a small bowl, whisk egg yolk and creamer; add to dry ingredients just until moistened. Fold in 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 bowl, combine the spiced butter ingredients; beat until smooth. Serve with warm scones.
