Hershey's® White Chocolate Cinnamon Scones recipe

6 servings

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

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.