Double Chocolate Scones with Powdered Sugar Glaze
Source: Simply Perfect Chocolate, BH&G Pub., 1998
Makes 10

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 butter or margarine
1 beaten egg yolk
8 ounces plain yogurt
1/2 cup miniature semisweet chocolate pieces
Powdered Sugar Glaze (recipe follows)
powdered sugar (optional)

Stir together flour, cocoa powder, brown sugar, baking powder, baking soda. and salt in a large bowl. Cut in butter or margarine with a pastry blender till mixture resembles coarse crumbs. Make a well in the center of dry ingredients.

Combine egg yolk and yogurt; add to dry ingredients. Add chocolate pieces. Stir mixture till moistened. On a lightly floured surface, gently knead dough 10 to 12 strokes or till dough is nearly smooth. Roll or pat dough into an 8 1/2-inch circle; cut in 10 wedges. Place wedges 1 inch apart on an ungreased baking sheet.

Bake in a 375F oven about 18 minutes or till bottoms are lightly browned. Remove from baking sheet; cool on a wire rack for 5 minutes. Drizzle with Powdered Sugar Glaze. If desired dust tops with powdered sugar. Serve warm.

Powdered Sugar Glaze:
Stir together 1/2 cup sifted powdered sugar, 1 tablespoon melted butter or margarine, 1 teaspoon milk, and 1 teaspoon vanilla in a small mixing bowl. Add more milk, 1/4 teaspoon at a time, till glaze is of drizzling consistency.