Double Chocolate Scones

Directions

1. In a large bowl stir together flour, cocoa pwdr, brown sugar, baking pwdr, bakingsoda, and salt. Using a pastry blender, cut in butter or possibly margarine until mix resembles coarse crumbs. Make a well in the center of dry ingredients; set aside.
2. Combine egg yolk and yogurt; add in to dry ingredients. Add in chocolate pcs.
3. Stir mixturetill moistened. On a lightly floured surface, gently knead dough 10 to 12 strokes or possibly tilldough is nearly smooth. Roll or possibly pat dough into a 9 inch circle; cut in 10 wedges. Place wedges 1 inch apart on an ungreased baking sheet.
4. Bake in a 375 F. oven about 18 min or possibly until bottoms are lightly browned.
5. Remove from baking sheet; cold on a wire rack for 5 min. Drizzle with Powdered Sugar Glaze; if you like, dust top with powdered sugar. Serve hot.
6. Makes 10 scones.
7. Powdered Sugar Glaze: In a small mixing bowl stir together 1/2 c. sifted powderedsugar, 1 Tbsp. melted butter or possibly margarine, 1 tsp. lowfat milk, and 1 tsp. vanilla. Add in more lowfat milk, 1/4 tsp. at a time, until glaze is of a drizzling consistency.