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
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|Serving Size: 1 Serving (141g)|
|Recipe Makes: 4|
|Calories from Fat: 276 (45%)|
|Amt Per Serving||% DV|
|Total Fat 30.7g||41 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 53.5mg||16 %|
|Sodium 734.1mg||25 %|
|Potassium 138.1mg||4 %|
|Total Carbohydrate 76.9g||23 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 74.8g|
|Protein 7.8g||11 %|
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Calories per serving: 609
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