Double Chocolate Scones

5 from 1 vote

Double Chocolate Scones

One bite of these decadently delicious scones will send you into chocolate ecstasy.


  • 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 melte


  • 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 powdered sugar, 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 powdered sugar. Serve warm.

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