Spring Scones

level 1

A chocolate twist on an afternoon tea favourite, this scone recipe is easy to replicate. They can be easily dressed up with delicious chocolate cream and spread.

Recipe components



Pre-heat the oven to 180c
Sieve the flour, baking powder and salt together
Rub the vegan margarine into the flour mixture
Add the sugar and dried fruit to Callebaut 811 dark chocolate callets
Add the milk and mix quickly to a soft dough
Roll out 4cm high and cut into shapes
Bake for 11-15 minutes

Chocolate Cream


Bring the milk to the boil and pour over the chocolate
Whip the cream and then fold through the ganache

Chocolate Spread


Melt the chocolate and fold through the praline


Serve together!