Chocolate Chip Scones

Biscuits or scones??? That is the question. To some, there really is no difference. BUT, alas, there is indeed a difference. I remember once a family gathering at my grandmother's house. I lived with them for a few years and did most of the baking during that time. On this one occasion, I had whipped up a batch of biscuits for guests. One guest while eating says, and I quote, "Who made these lovely SCONS"?? I of course bit right onto that, with a retort said aloud only in my mind, "What the HELL is a SCON??" Where did the "E" go, I wondered??? A biscuit is light and fluffy, and delish for sure. But, the scone is a little more dense in texture and easily made into a sweet version with the addition of chocolate chips, toffee bits and cinnamon chips. Drizzled with a little icing doesn't hurt either. If you are forced to adding gelatinous pustules, I can get past that, just as long as you don't make them when I drop by for a visit. Save those for the neighbors. I will admit, I may be a tad anal on the whole spelling thing. I think it stems from a Crossword addiction, but do the scone right and add that "E". ***OK, after Ann's comment was posted I did some research..lol. The American (or in my case, Canadian pronunciation IS scone, with a long O. It can also be pronounced "skoon", too. I guess we were just never told in school there was another way to say it...those darn teachers....lol. Spelled the same, 3 ways to say it...who'd a thunk it???*** Basic British Scones ~~~~~~~~~~~~~~~~~~~~~ 2 cups all-purpose flour 1 teaspoon cream of tartar 1/2 teaspoon baking soda 1 pinch salt 1/4 cup margarine 1/8 cup white sugar 3/4 cup milk ***1/4 cup mini chocolate chips added for recipe alteration*** DIRECTIONS 1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. 2. Sift the flour, cream of tartar, baking soda and salt into a bowl. 3. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar(and chocolate chips at this point) and enough milk to mix to a soft dough. 4. Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze. 5. Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack.