Double Chocolate Scones
|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|
|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|
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.