Prep 15 mins
Cook 15 mins
Although not a traditional combination, chocolate chips scones are big sellers at the bakery counter. I serve them with a baked omlette for brunch.
- Heat oven to 425. Grease 9" glass pie pan.
- In large bowl combine first 4 ingredients.
- Using a pastry blender, cut shortening into mixture until it resembles coarse crumbs.
- Add milk, egg, vanilla and chocolate chips to mixture lightly with a fork until forms a soft dough.
- Turn dough onto lightly floured surface and pat into a 9 inch circle. Don't overwork the dough. Cut into 8 wedges.
- Place wedges into pie pan.
- Sprinkle tops with additional sugar.
- Bake 15-18 minutes or until golden brown. Serve warm.
I made these this morning out of staples - didn't have shortening, so I used a stick of butter. Also skipped the sprinkling of sugar on top and used a simple powdered sugar/milk glaze, as that's what DD loves. She had a friend spend the night and they said they were way better than *$. High praise indeed from these girls. Very light crumb, not overly dense as some scones are. Delicious. Thank you for sharing this recipe!
Made this for a fabulous breakfast this morning. We were out of cereal and we could make this with staples. They are so delicious and remind me of scones we get at our favorite bakery. Made them with omlettes as suggested. Thanks for posting!
*PAC Spring 2008* DH is the scone maker here, and graciously offered to make these for breakfast today. He used 1 stick (1/2 cup) of cold, unsalted butter, and added an additional 1//2 tsp. salt. He uses the food processor - mixing all dry ingredients first, then pulses the butter in small cubes, (it disappears in the mix),then the milk, egg, and vanilla. Then pulses together until it forms a large ball. I had Ghirardelli bitter-sweet chips. He just hand-forms a cake-like circle on a Sil-Pat pad, cuts into 8 slices, brushes the tops with egg white and sprinkles with Demarara sugar. UMM-UMM GOOD ! Will do again soon when the DGK's are here. Thanks for posting, Kathy!!