5 : lg Eggs; separated, at room
0: Recipe by: Country Cooking, Summer 1994 Preheat oven to 425 degrees; grease a baking sheet
1: In a large bowl, combine flour and sugar
2: With a pastry blender, or two knives, cut in the shortening until mixture resembles coarse crumbs
3: In a small bowl, beat together milk, egg, and vanilla extract
4: Add to dry ingredients along with the chocolate chips; mix lightly with a fork until mixture clings together and forms a soft dough
5: Turn dough out onto a lightly floured surface and knead gently 5 or 6 times
6: With a lightly floured rolling pin, roll dough into a 7-inch round; cut into 4 wedges
7: Place scones one inch apart on prepared pan
8: Pierce tops with the tines of a fork
9: Bake for 15 to 18 minutes, or until golden brown
10: Serve warm
11: Penny Halsey (ATBN65B)
12: Posted to MC-Recipe Digest V1 #805 by Nancy Berry <nlberry@prodigy
13: net> on Sep 25, 1997