Hazelnut Chip Scones

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Pardon the all caps, but this is how I received it and I am not in the mood to retype the entire thing to make it look pretty.  Someday when I have time...
This is a recipe from my aunt that she received from a friend. 

4 CUPS ALL-PURPOSE FLOUR
3 TB SUGAR
4 TSP BAKING POWDER
1/2 TSP SALT
1/2 TSP CREAM OF TARTAR
3/4 CUP COLD BUTTER (no substitutes)
1 EGG, SEPARATED
1 1/2 CUPS HAZELNUT NONDAIRY CREAMER OR HALF-AND HALF CREAM
1 1/2 CUPS SEMISWEET CHOCOLATE CHIPS
ADDITIONAL SUGAR

SPICED BUTTER
1/2 CUP BUTTER, SOFTENED
3 TB BROWN SUGAR
1/4 TSP GROUND CINNAMON
1/4 TSP GROUND ALLSPICE
1/8 TSP GROUND NUTMEG

IN A BOWL, COMBINE THE FIRST 5 INGREDIENTS; CUT IN BUTTER UNTIL CRUMBLY.  IN A BOWL, WHISK EGG YOLK AND CREAMERS; ADD TO DRY INGREDIENTS JUST UNTIL MOISTENED. STIR IN CHOCOLATE CHIPS. TURN ONTO A FLOURED SURFACE; KNEAD 10 TIMES. DIVIDE DOUGHT IN HALF. PAT EACH PORTION INTO A 7 INCH CIRCLE;  CUT INOT 8 WEDGES. SEPARATE WEDGES AND PLACE ON GREASED BAKING SHEETS. BEAT EGG WHITE; BRUSH OVER DOUGH. SPRINKLE WITH ADDITIONAL SUGAR IF DESIRED. BAKE AT 425 FOR 15-18 MINUTES OR UNTIL GOLDEN BROWN. MEANWHILE, IN A SMALL MIXING BOWL, COMBINE THE SPICED BUTTER INGREDIENTS; BEAT UNTIL SMOOTH. SERVE WITH WARM SCONES. YIELD; 16 SCONES

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