Every so often the family has breakfast for dinner. We love breakfast. My wife was at a church meeting and the kids were playing quietly so I got out the cookbook and found this great recipe for chocolate scones.
Nothing makes a family happier than omelets and chocolate scones for dinner. The only changes I made were removal of the 2 teaspoons of baking powder and increasing the baking soda by a 1/4 teaspoon. Too much baking powder in scones, from past experience, makes them taste dry and more like biscuits than I like. As you can see from the picture, the baking soda gives them plenty of rise without the baking powder flavor.
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/3 cup packed brown sugar
1 teaspoon baking soda
1/8 teaspoon Kosher salt
1/2 cup (one stick) unsalted butter
1 beaten egg yolk
8 ounces of plain yogurt
1/2 cup semisweet chocolate pieces
Powdered Sugar Glaze:
1/2 cup powdered sugar
1 tablespoon melted butter
1 teaspoon milk
1 teaspoon vanilla
powdered sugar (optional to dust the tops of the scones)
Mix the flour, cocoa powder, brown sugar, baking soda, and salt in a large bowl. Cut in the butter with a pastry blender till the mixture resembled coarse crumbs.
Combine egg yolk and yogurt and add to the dry ingredients. Stir mixture until moistened and then fold in the chocolate pieces. On a lightly floured surface knead dough until smooth and well combined, but no more than 10 or 12 strokes to avoid activating too much of the gluten and ruining the finished consistency.
Pat the dough into and 8-9 inch circle and cut into 12 wedges. Place wedges an inch apart on an ungreased baking sheet. Bake at 375 degrees about 18 minutes or until the bottoms are lightly browned.
Cool on a wire rack for 5 minutes before drizzling with the powdered sugar glaze and dusting with powdered sugar.
They are best served warm, but none of us had any trouble eating another one after they had cooled completely.