CHOCOLATE CHIP SCONES
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/3 cup packed brown sugar
2 tsp baking powder
3/4 tsp baking soda
1/8 tsp salt
1/2 cup butter
1 egg yolk
1 (8-oz) carton plain yogurt
1/2 cup miniature semisweet chocolate pieces
Powdered Sugar Glaze:
1/2 cup sifted powdered sugar
1 Tbs melted butter
1 tsp milk
1 tsp vanilla
Preheat oven to 375 degrees. In a large bowl, combine flour, cocoa powder, brown sugar, baking powder, baking soda and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.
In a small bowl, beat egg yolk with a whisk; whisk in yogurt. Add to flour mixture. Add chocolate pieces. Stir just until moistened (batter should be lumpy).
Turn out dough onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10-12 strokes or until nearly smooth. Roll or pat dough into a 9-inch circle; cut into 10 wedges. Place wedges 1 inch apart on an ungreased baking sheet.
Bake about 18 minutes or until bottoms are lightly browned. Remove from baking sheet; cool slightly.
To make powdered sugar glaze: stir together powdered sugar, melted butter, milk and vanilla. Stir in enough additional milk, 1/4 teaspoon at a time, to make a glaze of drizzling consistency. Drizzle over each scone. If desired, dust tops with powdered sugar. Serve warm.
*recipe taken from Better Homes & Gardens' Our Best Recipes