Ingredients

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 *
1-1/2 cups Semi-Sweet Chocolate Chips
Additional sugar
SPICED BUTTER: (Optional)
1/2 cup butter, softened
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg

Directions

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 thirds.
Pat each portion into a 8-in. circle; cut into eight wedges.

Separate wedges and place on parchment-lined baking sheets.
Beat egg white; brush over dough. (< I skip this step) 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. Yield: 24 scones.

*I have vowed to try all the different flavors of creamers out there. I've tried many so far and the flavor of the scone does not change much. I am leary of trying something like the gingerbread creamer though. I must say that I prefer these scones room temperature.