Preheat the oven to 375 and line a baking sheet with parchment.
In a bowl combine the Sticky Fingers Bakeries scone-nut mix with the ½ cup of cold water and stir together with a fork. Drop or scoop the batter onto the parchment lined baking sheet (I used an ice cream scooper for uniformity and even baking). Bake 13-15 minutes until golden. Remove from the oven and let cool on a rack.
To make the chocolate glaze, put the glaze mix in a bowl and slowly add the one tablespoon of water and whisk until smooth. Drizzle over your cooled scones and dig right in!