Chocolate Scones

IMG_20141019_1103137092 1/2 cups all-purpose flour (can use part whole wheat)
1/3 cup unsweetened cocoa powder
1/3 cup sugar (or part brown sugar)
3 tsp. baking powder (or 2 tsp. baking soda plus 1 tsp. cream of tartar)
1/2 tsp. salt
1/2 cup plus 2 T. cold butter (or plus 2 T. coconut of almond oil)
1 1/4 cups plain yogurt (or buttermilk or kefir)

1. Blend all the dry ingredients in a large bowl.
2. Quickly chop the cold butter in small pieces and mix into dry mixture. Using a
pastry blender or hands, rub in the butter quickly to form a crumbly mixture
(like pie crust).
3. Make a well in the mixture and pour in the yogurt. Quickly mix in with a fork
until the mixture starts pulling away from the sides of the bowl. At this point
turn out the mixture onto a floured surface and press into a ball, kneading as
little as possible. Slice the dough into four parts and form each into a 1 inch
flat circle. Cut each one into 4 wedges, forming 16 in all.
4. Place the scones onto an ungreased baking sheet. Bake 12-15 minutes in a
preheated 400 F. (190 C.) oven.

Note: These are delicious with chopped almonds, walnuts, or hazelnuts added.