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Bennettsville, South Carolina
Chocolate Chip Scones
Preheat oven to 425 degrees. Combine flour and sugar. Cut in margarine 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 with flour and gently knead dough 5 or 6 times on lightly floured surface. Pat with floured hands or dust rolling pin with flour and roll dough into an 8-inch round. Using a serrated knife, cut dough into 8 wedges, wiping knife clean and dusting with flour between each cut if necessary. Place 1 inch apart on greased cookie sheet (use margarine). Bake 12 to 18 minutes or until slightly browned.
Place topping ingredients into a small non-stick saucepan. Melt and stir until ingredients begin to boil. Spoon over each scone. Serve warm. In sectioned crystal relish dish, offer creamed butter, chocolate butter, Cool Whip whipped topping or whipped cream, and raspberry preserves.
Chocolate Butter: With fork, combine margarine and chocolate syrup.
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