Spring Scones

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.

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Recipe instructions

Scones

Ingredients	Preparation
500g plain flour 25g baking powder 3g salt 125g 60g 60g Callebaut - Finest Belgian Dark Chocolate - Recipe N° 811 300ml soya milk 125g sugar	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

Ingredients	Preparation
50g Callebaut - Finest Belgian Dark Chocolate - Recipe N° 811 50ml soya milk 200ml vegan cream	Bring the milk to the boil and pour over the chocolate Whip the cream and then fold through the ganache

Chocolate Spread

Ingredients	Preparation
100g Callebaut - Pralines - Hazelnut Praline 30g Callebaut - Finest Belgian Dark Chocolate - Recipe N° 811	Melt the chocolate and fold through the praline

Assembly

Serve together!