Recipe - Chocolate Chip Scones 1

2 cup Selfrising flour; see note
3 tablespoon Sugar
One half cup Vegetable shortening
One half cup Milk
1 lg Egg
1 teaspoon Vanilla extract
One half 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 7inch 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 MCRecipe Digest V1 #805 by Nancy Berry nlberry@prodigy.net on
Sep 25, 1997