In a standing mixer bowl with the paddle attachment, combine the flour, cocoa powder, sugar, baking powder, and salt. Add cubes of cold butter until mixture resembles coarse crumbs. Stir in half and half and vanilla until just until incorporated. Gently stir in chips. Alternatively you can use a pastry cutter and “cut” the butter into the flour mixture, then mix the cream in by hand.

Divide into two equal sizes balls of dough. Place each ball onto a lightly floured surface and roll each in a circle of about ¾ inch thickness. Cut each circle into 8 triangles. Alternatively you can use a biscuit cutter and roll dough out into on solid circle, and cut out circles. 

Place scones on an ungreased baking sheet. Brush with melted butter.  Bake at 425° for 10-12 minutes or until lightly browned. 

To make the peanut butter drizzle: melt peanut peanut butter chips in a microwave safe bowl on high for 30 seconds. Whisk well and continue to microwave until melted and lump-free. Drizzle over cooled scones. 

To make peanut butter buttercream: beat butter on medium in a standing mixer or with a hand mixer for 30 seconds. Add remainder of ingredients, and beat on medium to high speed until smooth and lump free, about a minute. Pipe or spread onto cooled scones.

Serve warm or room temperature. Store in an airtight container at room temperature for up to four days. Makes 16 triangular scones.  Enjoy!