Preheat oven to 400 degrees.

Combine flour, baking powder, baking soda, and salt.

Cut in butter until mixture is crumbly, using a pastry blender. You should have little pea-size balls throughout this mixture.

Separate the egg white and the yolk. Set the egg white aside.

In a separate bowl, mix together the egg yolk, honey, and Peppermint Creamer. Add to the dry mixture and mix until just combined.

You don't want to work it too much or it won't turn out quite as flaky. You don't want a cookie batter consistency. Just barely mixed.

Form dough into a ball on a floured surface. Roll or pat out to half an inch in thickness and eight inches in diameter. Cut into eight equally-sized pieces.

Transfer to a greased baking sheet. Whisk the egg white until froth forms and brush over the tops of scones. Mix sugar and cinnamon together and sprinkle over egg-white-topped scones.

Bake at 400 degrees for 10 to 12 minutes, until golden brown.

While scones are baking, create 2 separate chocolate drizzles. Create the peppermint chocolate drizzle by microwaving the dark chocolate and Peppermint Creamer for 15 seconds at a time, stirring in between, until completely melted. Once melted, put chocolate into a small plastic sandwich bag, zip up, and snip off a tiny corner. Melt the white chocolate chips in the microwave by themselves. Place in a baggie and snip off a tiny corner in that bag as well.

Drizzle the melted chocolate over the scones once they have cooled slightly.