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A Dozen Delicious Waffle Variations
Angel Biscuit Rolls
Applesauce Pancakes
Applesauce Puffs
Banana Bread Recipe
Banana Pancakes
Basic Pizza Dough
Blueberry Yogurt Pancakes
Bread Soup Bowls
Buttermilk Pancakes
Cake Mix Bread
Cheese Garlic Biscuits
Cherry Apple Scones
Cherry Oat Muffins
Chocolate Chip Sweet Cream Scones
Chocolate Cinnamon Buns
Chocolate Crumb Muffins
Cinnamon Streusel Muffins
Cinnamon Swirl Bread
Easy Rolls
Egg Bagels
Ezekiel Bread
Fried Biscuits
Homemade Bisquick
Honey Almond Twist
Irresistible Banana Bread (lowfat)
Lemon Scones
Mayonnaise Biscuits
Monkey Bread
Monkey Bread w/Apples
Never Fail Butterhorn Rolls
Pancakes for One
Parmesan Pull Apart Rolls
Peanut Butter Oatmeal Muffins
Pita Bread Recipe
Pizza Muffins
Potato Refrigerator Dough
Pumpkin Bread
Sour Cream Biscuits
Spinach Pinwheels
Sunshine Bread
Super-Moist Apple Bread
White Pizza
Chocolate Chip Sweet Cream Scones

1 3/4 cups all-purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup cold LAND O LAKESŪ Spread with Sweet Cream
1/2 cup semi-sweet real chocolate chips
1 egg, slightly beaten
4 to 6 tablespoons half & half
1 egg, slightly beaten
Heat oven to 400°F. Combine flour, sugar, baking powder and salt in medium bowl. Cut in Spread with Sweet Cream until mixture resembles coarse crumbs. Stir in chocolate chips, 1 egg and just enough half & half so dough leaves sides of bowl.
Knead dough lightly 10 times on lightly floured surface. Roll into 9-inch circle; cut into 12 wedges. Place wedges onto ungreased baking sheet. Brush tops with beaten egg. Bake for 10 to 12 minutes or until golden brown.  Immediately remove from baking sheet. Serve with Spread with Sweet Cream.
Yield:  1 dozen scones