Buttery Chocolate Chip Scones with Stöger Cherry Seed Oil Drizzle Glaze

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 a large bowl. Add cold butter and cut into pea-sized chunks. Add chocolate chips to the bowl, and stir in with a spatula for even distribution. Add half and half all at once to the dry ingredients, and turn out onto floured surface. Pat out dough into approx 12” circle at about ¾ inch thick. Cut into 12 even “Pie” shapes, and place separated, about an inch apart on a greased sheet 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.

© Alyson Cook 2013

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