Saturday, February 5, 2011

Double Chocolate Scones

2 C flour
1/3 C cocoa powder
1/3 C brown sugar
2 tsp baking powder
¾ tsp baking soda
¼ tsp salt
½ C butter
1 egg yolk
8 oz plain yogurt
½ C mini chocolate chips


Stir together flour, cocoa powder, brown sugar, baking powder, baking soda and salt. Using a pastry blender (or a fork) cut in butter until mixture resembles coarse crumbs. Make a well in the center of dry ingredients.



Combine egg yolk and yogurt in the 'well'; add chocolate chips. Stir mixture together until well moistened. Gently knead dough until all crumbs are combined and mixture is smooth. Roll or pat dough into a 9-10" circle; cut into 8-10 wedges.

Place wedges 1" apart on ungreased baking sheet. Bake at 375° about 18 minutes. Cool slightly...best served warm.

Serving suggestions: Drizzle with powdered sugar glaze (½ C powdered sugar, 1 Tbls melted butter, 1 tsp vanilla, add teaspoons of milk until it is of a drizzling consistency), or dust with powdered sugar. For a decadent treat...cut scones in half, serve with a layer of whipped cream and raspberries between the top and bottom halves.

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