A perfect way to use up leftover Easter chocolate and make a delicious breakfast too! Chocolate and cranberry are a beautiful combination of flavours for these light, flaky scones.
A perfect way to use up leftover Easter chocolate and make a delicious breakfast too! Chocolate and cranberry are a beautiful combination of flavours for these light, flaky scones.
3 cups soft wheat “00” flour or all-purpose flour
1/4 cup sugar
1/4 tsp salt
4 tsp baking powder
3/4 cup cold butter, grated on a coarse cheese grater
¾ cup milk chocolate pieces (from a large chocolate Easter egg)
½ cup dried cranberries
1 egg
1 cup 2% milk
Extra milk for brushing
Orange Glaze:
½ cup icing sugar + 2 tbsp icing sugar
4 tsp fresh squeezed orange juice
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