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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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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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