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Chocolate cranberry scone wreath - a lovely festive centrepiece
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5 from 1 vote

Chocolate Cranberry Scone Wreath

A festive dessert with chocolate and cranberry scones formed into a tear and share wreath
Course Baking
Cuisine British
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories 390kcal


  • 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!


Calories: 390kcal | Carbohydrates: 54g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 33mg | Sodium: 117mg | Potassium: 225mg | Fiber: 4g | Sugar: 11g | Vitamin A: 415IU | Vitamin C: 2.7mg | Calcium: 63mg | Iron: 1.8mg