A scone is a type of quick bread using baking soda and baking powder as leaveners. This recipe can be prepared in one bowl. For the recipe you’ll need flour, unsweetened cocoa powder, brown sugar, baking soda, baking powder, salt, butter, an egg, plain yogurt or buttermilk and miniature semi sweet chocolate pieces. No special tools are needed, just a bowl, a wooden spoon, a sharp knife and baking sheet. The recipe yields 10 nice size wedges. You could glaze them after cooling, but I found them perfect as is. The scones have a nice rich chocolate flavor, not overly sweet and the extra bit of chocolate from the chips makes them even better. As I didn’t have any mini chips in the house, I used regular size. My husband mentioned that some bites he didn’t taste chocolate in his scone, perhaps I should have chopped them before adding. However, it didn’t stop him from enjoying them! Winter time is a great time to prepare large, hearty casseroles. Somehow, I acquired the Better Homes and Garden Magazine® New Cook Book © 2003. In perusing the book for chicken recipe, I came across one for Deep-Dish Chicken Pie. While the preparation is a bit lengthy, 40 minutes, with a bake time of 30 minutes and yet another 20 for cooling before serving, I felt undeterred to make this dish. The recipe feeds six or in my case, two meals. For the recipe you’ll need, flour, salt, shortening, cold water, butter, leeks or onions, fresh mushrooms, celery, red sweet pepper, poultry seasoning, salt, black pepper, chicken broth, half-and-half (light cream or milk can be used), cooked chicken, frozen peas and an egg. I roasted three bone-in chicken breasts, but you could also easily use store-bought rotisserie chicken. The deep-dish chicken pie has a pastry topping. The was a filling was velvety and the chicken succulent. The combination of vegetables was fresh and tasty. The pastry top was light and delicate. Overall, a terrific one dish family meal. Double Chocolate Scones Better Homes and Garden Magazine Prized Tested Recipes: Winner - Honee Aylmer April 1997 Bake: 18 minutes at 375° Prep: 15 minutes Yield: 10 scones Scones 2 cups all-purpose flour ⅓ cup unsweetened cocoa powder ⅓ cup packed brown sugar 2 teaspoons baking powder ¾ teaspoon baking soda ⅛ teaspoon salt ½ cup butter or margarine 1 beaten egg yolk 1 8-ounce carton plain yogurt ½ cup miniature semisweet chocolate pieces Glaze 1 cup sifted powdered sugar 1 tablespoon butter or margarine, melted 1 teaspoon milk 1 teaspoon vanilla Powdered sugar (optional) Directions Scones:
Glaze: In a small mixing bowl stir together the 1 cup powdered sugar, 1 tablespoon 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 additional powdered sugar. Serve warm. Makes 10 scones. 
Deep-Dish Chicken Pie Better Homes and Garden Magazine® New Cook Book © 2003 Meredith Corporation Prep: 40 minutes Bake: 30 minutes at 400° Cool: 20 minutes Servings: 6 Ingredients 1 ¼ cups all-purpose flour ¼ teaspoon salt ⅓ cup shortening 4 – 5 tablespoons cold water 2 tablespoons margarine or butter 3 medium leeks or 1 large onion, chopped 1 cup sliced fresh mushrooms ¾ cup sliced celery ½ cup chopped red sweet pepper ⅓ cup all-purpose flour 1 teaspoon poultry seasoning ¼ teaspoon salt ¼ teaspoon black pepper 1 ½ cups chicken broth 1 cup half-and-half, light cream, or milk 2 ½ cups chopped, cooked chicken 1 cup frozen peas 1 beaten egg Directions
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