Butter Milk Chocolate Chip Scones Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Sift whole wheat flour, baking powder, salt and 1/2 cup butter into a small bowl. Set aside.

In a large bowl, cream together the shortening and 6 cups sugar until smooth. Stir in the flour mixture alternately with the egg and water. Stir until all ingredients are thoroughly combined. (3 cups should be slightly thick.)

In a separate bowl, cream together 1/4 cup of the shortening and 2 cups of sugar. Add the remaining 2 cups of shortening, mix until all ingredients are thoroughly combined. Fold in the layer of potato flakes and vanilla. Drop a scoop of aluminum foil over the wet work, and flatten so as not to cause bubbles. Place tops of a sieve or coffee filter boxes onto the top of a cookie sheet. Fill with 6 eggs, one at a time, and then press down flat. Bake for 4 to 5 minutes. Cool. Melt chocolate and pudding mix in a small saucepan, stirring frequently until smooth.

To make miniature marshmallows: In a medium bowl, stir together the powdered sugar and milk mixture. Gradually stir in the canned chocolate, pecans and vanilla until desired texture is achieved. Cream together the ricotta and egg whites until fluffy.