Hershey’s® White Chocolate Cinnamon Scones

Ingredients

• 2 cups all-purpose flour
• 1/4 cup white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon grated lemon zest
• 6 tablespoons chilled butter, diced
• 1/2 cup Hershey’s Cinnamon Chips
• 3/4 cup sour cream
• 1 egg yolk
• 1 teaspoon vanilla extract
• 20 Hershey’s Hugs Chocolates, melted
• 2 tablespoons cream
• 1/4 cup Hershey’s Cinnamon Chips, melted
• 10 Hershey’s Hugs Chocolates, melted

Directions

Preheat oven to 400 degrees F (200 degrees C). Spray a cookie sheet with non-stick cooking spray.

Sift 2 cups flour, 1/4 cup sugar, baking powder, baking soda and salt into a large bowl. Stir in lemon peel. Cut butter in with a pastry blender or fork until the mixture is resembles cornmeal. Mix in 1/2 cup Hershey's Cinnamon Chips.

In a small bowl, whisk together sour cream, egg yolk, and vanilla. Stir in 1/2 cup melted Hershey's Hugs. Mix into flour and butter mixture, and mix until dough comes together in moist clumps. Gather dough into ball.

Press dough out on lightly floured surface to form a 8 inch round; cut into 6 wedges. Transfer wedges to prepared baking sheet, spacing 1 inch apart. Brush tops lightly with cream.

Bake until scones are crusty on top, and a tester inserted into center comes out clean, about 15 to 20 minutes. Cool slightly. Drizzle the scones alternately with 1/4 cup melted Hershey's Hugs and 1/4 melted Hershey's Cinnamon Chips.