| 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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