Chocolate Peanut-butter Scones

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• 2 cups flour (any type works, i used -whole-wheat 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 (or just a pinch)
• 1/2 cup margarine
• 1 egg
• 8 ounces plain yogurt (used greek yogurt)
• 1/2 cup peanut butter chips
• milk (if you use greek yogurt, the dough will probably be dry)

Recipe

• 1 in a large bowl, stir together flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. using a pastry blender or two butter knives, cut in margarine until mixture resembles coarse crumbs. make a well in the middle of the dry ingredients; set aside.
• 2 separate the egg yolk from the whites. set the whites aside and beat the yolk in a separate bowl. combine the yogurt with the yolk; pour into the well in the dry ingredients. add peanut-butter chips. stir mixture till moistened. add the milk if your dough resembles a pile of crumbs.
• 3 on a lightly floured surface, gently knead dough. do not over-knead the dough. knead until your dough is smooth (about 10-12 strokes). place dough on an ungreased baking sheet (i used a pizza sheet) and pat into a 9-inch circle. score the top of the circle into eighths. this is to make it easier to cut later.
• 4 bake in a 350° oven for about 25-30 minute or until a toothpick inserted into the very center (where all of the scoring lines cross) comes out clean. let cool for about 5 min., then remove from baking sheet. place on a wire rack and finish cutting the wedges. serve warm.