Shoptalk by Sturbridge Yankee Workshop

Try this tasty morning snack with your favorite cup of hot beverage as you welcome the chilly fall morning.

You Will Need:
1 ½ Cups all-purpose flour
½ Cup rolled oats
1/3 Cup sugar
3 Tablespoons unsweetened cocoa powder
1 Tablespoon instant espresso coffee powder or instant coffee crystals
2 teaspoons baking powder
¼ teaspoon salt
¼ Cup butter, cut into pieces
1 6-oz. carton plain fat-free or low-fat yogurt
1 egg white, lightly beaten
1/3 Cup semisweet chocolate pieces
Additional rolled oats (optional)

Instructions:
Preheat oven to 400° F.
Lightly grease a large baking sheet or line with parchment paper; set aside.
In a medium bowl, combine flour, ½ cup oats, sugar, cocoa powder, espresso powder, baking powder and salt.
Using a pasty blender, cut in butter until mixture resembles coarse crumbs.
Make a well in the center of the flour mixture, set aside.
In a medium bowl combine yogurt and egg white.
Stir in chocolate pieces.
Add yogurt mixture all at once to flour mixture; stir just until moistened.
Turn out dough on a lightly floured surface.
Knead by folding and gently pressing dough for 10 to 12 strokes or until nearly smooth.
Pat or lightly roll dough into an 8 x 6 inch rectangle.
Cut rectangle crosswise into 4 strips.
Cut each strip into 3 rectangles to make 12 pieces.
Place dough pieces 1 inch apart on prepared baking sheet.
If desired, sprinkle with additional rolled oats.
Bake for 13 to 15 minutes or until tops are set.
Remove scones from baking sheet.
Cool on a wire rack for 5 minutes.
Serve warm.
Makes 12 scones.