Chocolate chip scones 1

Yield: 4 Servings

Measure Ingredient
2 cups Self-rising flour; see note
3 tablespoons Sugar
½ cup Vegetable shortening
½ cup Milk
1 large Egg
1 teaspoon Vanilla extract
½ cup Semisweet chocolate chips

Recipe by: Country Cooking, Summer 1994 Preheat oven to 425 degrees; grease a baking sheet. In a large bowl, combine flour and sugar. With a pastry blender, or two knives, cut in the shortening until mixture resembles coarse crumbs. In a small bowl, beat together milk, egg, and vanilla extract. Add to dry ingredients along with the chocolate chips; mix lightly with a fork until mixture clings together and forms a soft dough. Turn dough out onto a lightly floured surface and knead gently 5 or 6 times.

With a lightly floured rolling pin, roll dough into a 7-inch round; cut into 4 wedges. Place scones one inch apart on prepared pan. Pierce tops with the tines of a fork. Bake for 15 to 18 minutes, or until golden brown.

Serve warm. Penny Halsey (ATBN65B).

Posted to MC-Recipe Digest V1 #805 by Nancy Berry <nlberry@...> on Sep 25, 1997

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