Ingredients
The following ingredients have 4 Servings
- 415 g self raising flour
- 35 g cocoa powder
- Pinch of salt
- 110 g butter
- 60 g caster sugar
- 300 ml milk
- 115 g fresh cranberries
- 45 g dark chocolate (chopped)
- 50 g fresh cranberries (to go on top of the scones before baking)
Instruction
- Mix together the flour, cocoa powder and salt.
- Rub in the butter.
- Stir in the sugar then the milk to make a soft dough.
- Stir in the cranberries and chocolate chunks.
- Knead gently.
- Roll out to about an inch thick and cut out rounds. Place the scones in a circle or oval shape on a lined baking tray. Press a few extra cranberries into the top of each scone, and dust with caster sugar.
- If you have extra mixture after forming your wreath, you could make extra scones to put in the middle or at the side.
- Bake at 180 degrees for approx 25 minutes or until firm and brown on top.
- Allow to cool on the tray, and only try to move the wreath when it is fully cool. Decorate as desired!
