Instructions: In a large bowl stir together flour, cocoa powder, brown sugar, baking powder, baking
soda, and salt. Using a pastry blender, cut in butter or margarine till mixture resembles coarse crumbs. Make a well in the center of dry ingredients; set aside.

Combine egg yolk and yogurt; add to dry ingredients. Add chocolate pieces.

Stir mixture
till moistened. 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 inch circle; cut in 10 wedges. Place wedges 1 inch apart on an ungreased baking sheet.

Bake in a 375 F. oven about 18 minutes or till bottoms are lightly browned.

Remove from baking sheet; cool on a wire rack for 5 minutes. Drizzle with Powdered Sugar Glaze; if desired, dust top with powdered sugar. Serve warm.

Makes 10 scones.

Powdered Sugar Glaze: In a small mixing bowl stir together 1/2 cup sifted powdered
sugar, 1 tablespoon melted butter or margarine, 1 teaspoon milk, and 1 teaspoon vanilla. Add more milk, 1/4 teaspoon at a time, till glaze is of a drizzling consistency.

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