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Ingredients:
2 cups self-rise flour
3 Tbsp sugar
1 stick margarine
1 tsp vanilla
1 large egg
1/2 cup Half&Half or milk
1 cup semi-sweet chocolate chips
1/4 cup walnuts or pecans (optional)
Topping:
1/3 cup margarine
1 Tbsp sugar
Chocolate Butter:
1/2 cup margarine (Best to use I Can't Believe It's Not Butter)
Nestles Quick - 2 Tbls. or to taste
Additional toppings:
Preserves of choice
Coop Whip or whipped cream
Instructions:
Preheat oven to 425. Combine flour, sugar & margarine with pastry blender until crumbs form. In separate bowl, whisk egg, vanilla & half & half. Add to dry ingredients, alongwith chocolate chips and nuts. Mix to combine all ingredients with pastry blender. Dust hands in flour and gently knead 5 or 6 times on floured surface. Keeping hands dusted with flour, pat mixture and shape into an 8" round. Using a serrated knife, cut into 8 wedges. Keep knife clean by dusting with flour if necessary. Place 1" apart on greased cookie sheet. Bake 15-20 minutes, or until slightly browned. Drizzle with margarine/sugar combination. Serve warm.
Topping: Melt margarine and sugar in a small saucepan till cooked through. Drizzle over each scone.
Chocolate Butter: Combine margarine with Nestles Quick until blended. In sectioned crystal relish dish, offer chocolate butter, preserves and Cool Whip or whipped cream.
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Copyright © 1999 - 2004 Lanier Publishing International
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