My chocolate cranberry scone wreath is a fun bake I think would be a great centrepiece for a Christmas coffee morning or playdate with friends and family. It is so easy to make but has a really festive look which you could decorate further with drizzled chocolate and red and green sprinkles perhaps.
My wreath of chocolate cranberry scones was just decorated with sugar and extra cranberries, and looked quite simple but effective all the same.
Serve with butter, clotted cream and jams on the side for an even tastier treat.
So easy to make, cut out your scones from the scone dough and instead of separating them on the baking tray, place them next to each other in a circle. As they bake they will rise and bake into the next one, to form a tear and share wreath.
A drizzle of white or milk chocolate would be an excellent way to decorate these scones if you want to add something more.
Pin my chocolate cranberry scone wreath for later!
Chocolate Cranberry Scone Wreath
- 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
- 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 a hand-shaped large scone to go on 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!
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