Pastelitos de Trocitos de Chocolate Sin Huevos

FOR SCONES:
WHISK together flour, sugar, baking powder, salt, cinnamon and nutmeg in a large bowl.

ADD cold diced butter. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. Add chocolate; mix gently with your hands to combine.

WHISK ½ cup cream, Coffee-mate and vanilla extract in a small bowl until combined.

FORM a small well in the center of the flour mixture. Pour cream mixture into the well; stir with a fork until the dough comes together into a ball.

TURN dough out onto a floured surface. Form into a disk; cover with plastic wrap and refrigerate for 30 minutes.

ROLL dough into a square, about ½- to ¾-inch-thick. Cut in half vertically, then horizontally to form 4 equal size squares. Cut each square in half diagonally both ways to create 4 triangles. Transfer to a parchment paper-lined baking sheet; refrigerate for 15 minutes.

PREHEAT oven to 350º F.

BRUSH scones with additional cream; bake for about 18 to 20 minutes or until scones have risen and are golden brown. Remove from oven; cool completely on a wire rack.

FOR GLAZE:
COMBINE powdered sugar and Coffee-mate in a small bowl until smooth.

DRIZZLE glaze over scones; sprinkle with chopped nuts. Serve.