2 cups self-rising flour
3 Tbsps sugar
1/2 cup shortening
1/2 cup milk
1 large egg
1 tsp vanilla extract
1/2 cup semisweet chocolate chips
Preheat oven to 425 degrees. Grease a baking sheet. In a large bowl combine the flour and sugar. Using a pastry blender cut in the shortening until the mixture resembles coarse crumbs. In a small bowl combine the milk, egg, and vanilla. Add to the crumb mixture along with the chocolate chips, blending with a fork until the mixture clings together and forms a soft dough.
Turn the dough out onto a lightly floured surface and knead gently 5 or 6 times. With a lightly floured rolling pin, roll the dough into a 7-inch round. Cut it into 4 to 8 wedges. Place the scones 1 inch apart on the prepared baking sheet. Pierce the tops with the tines of a fork. Bake for 18 to 20 minutes or until golden brown. Serve hot.
Note: If self-rising flour is unavailable substitute 2 cups flour, 2 tsps baking powder and 1/2 tsp salt.
Makes 4 to 8 scones.