Chocolate Cranberry Scone Wreath
A festive dessert with chocolate and cranberry scones formed into a tear and share 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.
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