Directions

1. In a large bowl, add the dry ingredients (flours, corn starch, sugar, baking powder, salt) and whisk to combine.
2. Add the cold butter and mix with a pastry cutter until it is evenly distributed and the mixture resembles cornmeal.
3. In a bowl mix the milk, egg, egg yolk and SunButter, mix well.
4. Pour the liquids into the dry mixture.
5. Mix lightly; add in the chocolate chunks. Mix the batter until just combined. Do not over mix.
6. Pour the dough out onto a lightly floured surface and knead gently 5 or 6 times, rotating as you go.
7. Form the dough into 4 discs, each about 8 inches in diameter.
8. Cut each disc into 8 pieces. Place scones 1 inch apart on a baking sheet lined with parchment paper.
9. Refrigerate for 20 minutes and preheat oven to 400˚.
10. Bake for 15–20 minutes or until the tops are lightly golden brown. Cool, then glaze.

Prepare the glaze: In a small bowl, mix the confectioners sugar, SunButter and milk until you have a thin glaze. Drizzle on cooled scones.