Preheat oven to 400*F and line a large baking sheet with parchment paper or a silicone baking mat, set aside
In a medium-sized bowl whisk together the flour, baking powder, sugar, and salt.
Using a pastry blender cut in the chilled butter until its the consistency of small pebbles.
In a small bowl, whisk together the half and half, egg, and extracts.
Pour the wet ingredients into the dry ingredients and gently combine.
Fold in the peanut butter and white chocolate chip, careful to not over mix.*
Once mixed, form the dough into a large ball on a lightly floured surface.
Cut the dough ball in half and set one aside.
Working with one half of the dough, gently roll the ball into a round circle, roughly 6 inches in diameter and ½ inch thick.
Using a floured pastry cutter or floured knife, cut the circle across 4 times to form 8 equal-sized triangles.
Gently transfer the cut scones on to the prepared baking sheet, leaving a 1-inch space between each.
Repeat the rolling and cutting process with the remaining dough piece.
Bake the scones for 15-18 minutes until light golden in color.
Remove from oven and let cool on a wire rack.
While baking, make the icing.
For the Vanilla Icing, mix everything together in a medium-sized bowl and set aside until the scones have cooled and you are ready to ice them.
Once completely cooled, dip the top side of the scone into the prepared vanilla icing, letting any excess drip off before returning to the wire rack to dry. (I like to dip mine twice for an extra thick glaze!)
For the Peanut Butter Drizzle, in a small microwave-safe bowl and heat for 30 seconds. Stir to distribute the heat until the peanut butter is fully melted. Pour the melted peanut butter into a prepared piping bag and snip a ¼ inch off the tip. When iced scones have set, drizzle the glaze over top and serve immediately.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/peanut-butter-scones/