Choc Cherry Scones

These sweet lemonade scones have the superb combination of cherries and cocoa powder.

Ingredients make 15

300 g fresh cream

100 g caster sugar

40 g cocoa powder

580 g self raising flour

10 g salt

150 g sour pitted cherries

200 g lemonade

Method

Bring cream, sugar and cocoa powder to the boil in a pot while stirring and allow cooling. Preheat the oven to 220°C normal bake (fan forced) 200°C. Place self raising flour and salt in a bowl and combine. Pour cold chocolate cream mixture, cherries and lemonade in another bowl and combine to an even mixture. Pour the liquid into the flour and mix until combined. Turn the scone dough out on a floured table, roll or pat the scone dough to a thickness of 25 mm and cut scones out with a 5 cm scone cutter. Place the scones on a slightly floured tray with some distance in between. Bake in the oven for 12 minutes. Dust with icing sugar mixed with cocoa powder.

Note: Try glace cherries instead of sour cherries.