Recipe:
2 cups unbleached flour
1/3 cup unsweetened cocoa powder
1/3 cup packed light brown sugar
2 tsps. baking powder
3/4 tsp. baking soda
1/8 tsp. salt
1/2 cup cold butter or margarine cut into 16 pieces
1 egg yolk
1 cup plain fat-free yogurt
1/2 cup miniature semisweet chocolate chips
2 tsp. sugar crystals, if desired, for decoration
1. In a large bowl stir together the dry ingredients.
2. Using a pastry blender, cut in the butter or margarine till mixture resembles fine crumbs. Stir in chocolate chips.
3. Combine the egg yolk and yogurt with a fork; add to the dry ingredients and stir mixture till moistened.
4. On a lightly floured surface, gently knead dough 10 to 12 strokes or till dough is nearly smooth. Roll or pat dough into a 9" circle and sprinkle with sugar crystals if you are using them; cut into 10 wedges. Place wedges 1" apart on an ungreased or parchment lined baking sheet.
5. Bake in a 375 degree oven for 18 minutes or until bottoms are lightly browned.
( I slice one open to check the interior)
6. Remove from baking sheet and cool on a wire rack, or serve warm.
I sprinkled the tops of the unbaked scones with sugar crystals, but the original recipe called for powdered sugar glaze. We spread raspberry jam on our scones, yummy. If you would like to use the glaze, be sure to cool the scones for about 5 minutes before drizzling the glaze on.
Glaze: In a small mixing bowl stir together 1/2 cup sifted powdered sugar, 1 tbsp. melted butter or margarine, 1 tsp. milk, and 1 tsp. vanilla. Add more milk, 1/4 tsp. at a time, till glaze is of a drizzling consistency.
Yield: 10 scones
274 calories each using the sugar sprinkles
2 gms. fiber
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