Mix together the flour, cocoa powder and salt.
415 g self raising flour, 35 g cocoa powder, Pinch of salt
Rub in the butter.
110 g butter
Stir in the sugar then the milk to make a soft dough.
60 g caster sugar (superfine sugar), 300 ml milk
Stir in the cranberries and chocolate chunks.
115 g fresh cranberries, 45 g dark chocolate
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.
50 g fresh cranberries
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℃ / 350℉ 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!