© Alyson Cook 2013
4 cups flour
2 Tbsp Baking Powder
6 Tbsp Sugar
1/2 tsp Salt
6oz Salted Butter
1 ½ Cups Semi-Sweet Chocolate Chips
2 Cups Half and Half
Egg wash made with 1 Egg (beaten with a teaspoon of water)
1 Cup Powdered Sugar (sifted)
1 Tbsp Stöger Cherry Seed Oil
To make the scones:
Pre-heat oven to 425F.
Sift all dry ingredients except chocolate chips into the bowl of a food processor and pulse to combine. Add cold butter and pulse until pea-sized chunks. Pour into mixing bowl and add chocolate chips to the bowl, stir in with a spatula for even distribution. Add half and half all at once to the dry ingredients, and stir until combined. Scoop out by the 1/4 cup full and place on greased baking sheet, about an inch apart on the pan. Brush liberally with egg wash. Bake on middle rack until slightly golden brown on top and bottom. Cool on a wire rack. Drizzle with Stöger Cherry Seed Flat Icing when cool.
To make flat icing:
Mix Stöger Cherry Seed oil and powdered sugar with one or two drops of water to make a thick but pourable glaze. Drizzle over cooled scones.