| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Breads | 4 | Servings | |
INGREDIENTS
| 2 | c | Self-rising flour; see note |
| 3 | tb | Sugar |
| 1/2 | c | Vegetable shortening |
| 1/2 | c | Milk |
| 1 | lg | Egg |
| 1 | ts | Vanilla extract |
| 1/2 | c | Semisweet chocolate chips |
INSTRUCTIONS
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@prodigy.net> on Sep 25, 1997
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