Chocolate Scones (makes 12 3-inch scones)

1 ¾ cups all-purpose flour

1/3 cup packed brown sugar

3 tablespoons unsweetened cocoa powder

1 tablespoon baking powder

¼ teaspoon salt

1/3 cup margarine or butter

½ cup small chocolate chips

2 beaten eggs

¼ cup milk

Powdered sugar

In a large mixing bowl stir together flour, brown sugar, cocoa powder, baking powder and salt.  Using a pastry blender, cut in margarine or butter until the mixture resembles coarse crumbs.  Add the chocolate chips then toss till mixed.  Make a well in the center of the dry mixture.

In a small mixing bowl stir together beaten eggs and milk.  The add the mixture all at once to the dry mixture.  Using a fork, stir just till moistened.

Turn the dough out onto a lightly floured surface.  Quickly knead the dough by gently folding and pressing the dough for 10 to 12 strokes or till nearly smooth.  Pat or lightly roll dough to ½ inch thickness.  Cut the dough with cookie cutters, dipping the cutter into flour between cuts.

Place the scones 1 inch apart on an un-greased baking sheet and bake at 375 degrees for 12 to 15 minutes.  Cool scones on the baking sheet for 5 minutes and then transfer them onto a wire rack to cool.  Sift powdered sugar over the tops of the scones and serve warm.