These are scones to beat all scones, they are packed with flavour that will have you reaching for another. 

The sweet tang of the clementines blend beautifully with the light, cranberry undertones, topped of perfectly with the deep rich flavour of the dark chocolate. 

When you think about scones I bet you think, topped with jam and cream, right? Well think again, there is so much flavour in these, forget that jam. Personally I serve these warm, topped with a bit of butter and that is all they need!

You might be thinking scones are going to be hard to make, maybe it's put you off in the past. Well these could not be more straightforward. You don't need a lot of fancy equipment, and no complicated steps to making them. 

Have fun with the recipe, add different dried dried, this recipe also works well with dried blueberries. 

Ingredients 

• 320g plain flour 

• 7g baking powder

• 70g butter

• 2 zest clementines

• 100g dried cranberries 

• 80g dark chocolate 

• 120g buttermilk 

• 120g sour cream 

• 1tsp fine salt 

Method

1. In a medium to large sized bowl mix your flour, salt, baking powder, clementine zest.

2. Cut your butter up into chunks and add to the dry ingredients, run your fingers through the mixture and rub together to form breadcrumb like mixture. 

3. Chop the chocolate, making sure there are no large pieces. Add the dried cranberries and chocolate to the dry ingredients. 

4. Next, mix combine the sour cream and buttermilk into a jug, pour all of this into the dry ingredients

5. Using your hands gently mix together the ingredients to form a dough, the dough will be sticky at this point, once the dry ingredients are combined sprinkle a little flour and gently knead the dough into a ball for about 30 seconds. Leave the dough to rest in the fridge for 30 minutes. 

6. Pre-heat the oven to 220°C, using a large knife, cut the dough into 8 portions and place on a greased baking tray. 

7. Wash the dough lightly with beaten egg, and pop them in the oven for 17 minutes