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.