2 cups self-rise flour
3 tablespoons sugar
1 stick margarine
1 teaspoon vanilla
1 large egg
1/2 cup milk or Half & Half or 1/2 of each
1 cup semi-sweet chocolate chips
1/4 cup walnuts or pecans (optional)
1/3 cup margarine
1 teaspoon sugar
1/2 cup soft tub margarine
Nestles Quick - 2 tablespoons or to taste
Preheat oven to 425°
Combine flour and sugar. Cut in shortening with pastry blender until crumbs are formed. In separate bowl, combine egg, vanilla, and milk with a wire whisk. Add to dry ingredients, along with chocolate chips and nuts. Mix gently with pastry blender until soft dough is formed. Dust hands in flour and gently knead 5 or 6 times on lightly floured surface. Pat with floured hands or dust rolling pin with flour and roll dough into an 8" round. Using a serrated knife, cut into 8 wedges, wiping knife clean and dusting with flour between each cut, if necessary. Place 1" apart on greased cookie sheet (use margarine). Bake 12-18 minutes or until slightly browned. Drizzle with margarine/sugar syrup. Serve warm.
In sectioned crystal relish dish, offer creamed butter, chocolate butter, cool whip/whipped cream, and raspberry preserves.
Place margarine and sugar into a small teflon saucepan. Melt and stir till ingredients begin to boil. Spoon over each scone.
With fork, combine margarine with Nestles Quick.