2 c. unsifted self-rising all-purpose flour (see NOTE)
2 tbsp. sugar
1/2 c. vegetable shortening
1/2 c. milk
1 lg. egg
1 tsp. vanilla extract
1/2 c. semi-sweet chocolate chips

Heat oven to 425 degrees. Grease baking sheet. In large bowl, combine flour and sugar. With pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs.

In small bowl, combine milk, egg, and vanilla. Add to dry ingredients along with chocolate chips and mix with fork until mixture clings together and forms a soft dough.

Turn dough out onto lightly floured surface and knead gently 5 or 6 times. With lightly floured rolling pin, roll dough into a 7-inch round. Cut into 4 wedges.

Place scones, 1 inch apart, on greased baking sheet. Pierce tops with tines of fork. Bake scones 18-20 minutes or until golden brown. Serve warm. (Makes 4 scones.)

NOTE: To make your own self-rising flour add 2 teaspoons baking powder and 1/2 teaspoon salt to 2 cups of regular all-purpose flour.