2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/3 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup (1 stick/4 oz./113g) butter or margarine
1 beaten egg yolk
1 (8-ounce) carton plain yogurt
1/2 cup miniature semisweet chocolate pieces
1 cup sifted confectioners' sugar
1 tablespoon butter or margarine, melted
1 teaspoon milk
1 teaspoon vanilla extract
Confectioners' sugar for dusting tops, (optional)
1.In a large bowl stir together flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in the 1/2 cup butter or margarine until mixture resembles coarse crumbs. Make a well in the center of dry ingredients; set aside.
2.Combine egg yolk and yogurt; add to dry ingredients. Add chocolate pieces. Stir mixture until moistened. On a lightly floured surface, gently knead dough 10 to 12 strokes or until dough is nearly smooth. Roll or
pat dough into a 9-inch circle; cut in 10 wedges. Place wedges 1 inch apart on an ungreased baking sheet.
3.Bake in a 375 degree F/190 degree C oven about 18 minutes or until bottoms are lightly browned. Remove from baking sheet; cool on a wire rack for 5 minutes.
4. In a small mixing bowl stir together confectioners' sugar, butter or margarine, milk, and vanilla. Add more milk, 1/4 teaspoon at a time, until glaze is of a drizzling consistency. Drizzle over scones; if desired, dust top with confectioners' sugar. Serve warm.
Makes 10 scones.
Source: Better Homes and Gardens
Date: July 22, 2002