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Ingredientes
- 2 c. Self-rising flour, see note
- 3 Tbsp. Sugar
- 1/2 c. Vegetable shortening
- 1/2 c. Lowfat milk
- 1 lrg Egg
- 1 tsp Vanilla extract
- 1/2 c. Semisweet chocolate chips
Direcciones
- Preheat oven to 425 degrees; greasea baking sheet. In a large bowl, combine flour and sugar. With a pastry blender, or possibly two knives, cut in the shortening till mix resembles coarse crumbs. In a small bowl, beat together lowfat milk, egg, and vanilla extract. Add in to dry ingredients along with the chocolate chips; mix lightly with a fork till mix clings together and forms a soft dough. Turn dough out onto a lightly floured surface and knead gently 5 or possibly 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 min, or possibly till golden.
- Serve hot. Penny Halsey (ATBN65B).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 4 servings | |
| Calories 630 | |
| Calories from Fat 301 | 48% |
| Total Fat 33.98g | 42% |
| Saturated Fat 10.51g | 42% |
| Trans Fat 8.56g | |
| Cholesterol 58mg | 19% |
| Sodium 841mg | 35% |
| Potassium 220mg | 6% |
| Total Carbs 70.06g | 19% |
| Dietary Fiber 2.4g | 8% |
| Sugars 22.21g | 15% |
| Protein 10.37g | 17% |
