Chocolate Chunk Scones with Peanut Butter Glaze

Preheat oven to 400 F and grease a large baking sheet.

Coarsely chop the chocolate chips and set them aside.

In a large bowl combine the flour, 1/2 cup sugar, baking powder and salt. Cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs. Stir the chopped chocolate into the flour mixture.

In a small bowl combine the egg, egg yolk and cream, then add it into the flour mixture, stirring just until combined.

On a well-floured surface with floured hands, gently pat dough into a 1-inch-thick round (about 8 inches in diameter). With a sharp knife cut the round into thirds one way, then make perpendicular slices the other direction to make diamond shaped scones. Depending on how you slice them, you should get about 10-11 scones. Use your hands to gently shape any leftover scraps into scones. Do NOT roll the dough out, working with your hands is key with scones.

Place scones onto the greased baking sheet. Bake for 15-20 minutes or until lightly golden. Remove from oven and let them cool on a wire rack.

For the peanut butter glaze: In a small bowl combine the butter, peanut butter, powdered sugar and milk and stir to reach your desired consistency. Drizzle glaze over warm scones and allow to cool.