Ingredients

• 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
• 1  8-ounce carton plain yogurt
• 1/2  cup miniature semisweet chocolate pieces
• 1  cup sifted powdered sugar
• 1  tablespoon butter or margarine, melted
• 1  teaspoon milk
• 1  teaspoon vanilla
•   Powdered sugar (optional)

Directions

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 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 the 1 cup powdered sugar, 1 tablespoon 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 additional powdered sugar. Serve warm. Makes 10 scones.