Prepare a baking sheet by lining it with parchment paper. Preheat the oven to 375 degrees Fahrenheit.
Combine the all-purpose flour, granulated white sugar, baking soda, salt, and allspice into a large bowl.
Take the cold butter and cut it into the dry ingredients using a pastry blender. Cut the butter in until the mixture resembles coarse meal.
In a separate medium sized bowl, combine the half and half, lemon juice, honey, and vanilla extract. Stir well. (The honey won’t mix in well here, but will be fine when combined with the dry ingredients.)
Pour the half and half mixture into the flour mixture and stir until combined. Do not over mix.
Gently fold in the chocolate chips and then roll the dough out on a floured surface until it is about 1 inch thick.
Roll the dough out into a circle and then cut 8 triangles (similar to cutting pizza slices). or tey rolling out the dough and cut 8 circles. I like to change it up.
Place scones on a baking sheet and bake in the oven for 12-15 minutes or until lightly golden on the bottom. Cool completely.
Once the scones have cooled, mix together the powdered sugar, half and half, and vanilla extract to create the glaze. or an alternative is to sprinkle sugar grains on top while warm.
If going with the glaze, now is the time to drizzle the glaze over the scones and let set before plating and serving.
The dough for this recipe is a little sticky. That’s okay. Do your best to mix the dough together without overmixing it.