Chocolate Chunk Scones with Peanut Butter Glaze

2 1/2 cups all-purpose four
1/2 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
6 tbsp unsalted butter, cold and cut into pieces
1 1/4 cups milk chocolate chips
1 large egg
1 large egg yolk
1 cup heavy cream

Peanut Butter Glaze:
2 tbsp butter, softened
1/4 cup creamy peanut butter
1/4 cup powdered sugar
1 tbsp milk

Preheat oven to 400 F, and grease a large baking sheet. Coarsely chop the chocolate chips. 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.  Combine the egg, yolk and cream, then add to 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 dough out.  Place scones onto a greased baking sheet.  Bake for 15-20 minutes or until lightly golden.  Remove from oven and let cool on a wire rack.

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