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Double Chocolate Scones

Everton.Stonehead's picture
Ingredients
  All purpose flour 2 Cup (32 tbs)
  Unsweetened cocoa powder 1⁄3 Cup (5.33 tbs)
  Packed brown sugar 1⁄3 Cup (5.33 tbs)
  Baking powder 2 Teaspoon
  Baking soda 3⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Egg yolk 1 , beaten
  Plain yogurt 8 Ounce (1 Carton)
  Miniature semi sweet chocolate pieces 1⁄2 Cup (8 tbs)
  Powdered sugar glaze 1 Tablespoon
Directions

1. In a large bowl stir together flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in butter or margarine till mixture resembles coarse crumbs. Make a well in the center of dry mixture. In another bowl combine egg yolk and yogurt; add to dry mixture. Add chocolate pieces. Using a fork, stir just till moistened.
2. Turn dough out onto a lightly floured surface. Quickly knead dough 10 to 12 strokes or till dough is nearly smooth. Roll or pat dough into a 9-inch circle; cut into 10 wedges. Place the wedges 1 inch apart on an ungreased baking sheet.
3. Bake in a 375° oven about 18 minutes or till bottoms are lightly browned. Remove from baking sheet; cool slightly. Drizzle with Powdered Sugar Glaze. If desired, dust tops of glazed scones with powdered sugar.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Ingredient: 
Chocolate
Interest: 
Gourmet
Cook Time: 
20 Minutes

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