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Big Book of Chocolate
by Jennifer Donovan
Preparation Time 20 minutes
Cooking Time 15 to 20 minutes
Makes 6 large scones


• 6 tbsp. butter, chilled and chopped, plus extra for greasing and to serve
• 2 cups self-rising flour
• 3 tbsp. plus 1 tsp. superfine sugar
• 2 3/4 oz. white chocolate chips
• 3/4 cup plus 1 tbsp. dried cranberries
• 6 tbsp. milk, plus extra for brushing
• 1 egg, lightly beaten

Preheat the oven to 375° F. Grease a large baking sheet with butter.

2. Place the flour and sugar in a large bowl and, working lightly, rub in the butter with your fingertips until the mixture resembles breadcrumbs. Stir in the chocolate chips and cranberries, using a wooden spoon. In a small bowl, beat together the milk and egg. Add the milk mixture to the flour mixture until it forms a soft dough, using a rounded knife and a cutting motion.

3. Turn the dough out on to a lightly floured board and pat it out until it is about 1in. thick. Cut out 6 circles, using a round cookie cutter, and place on the prepared sheet. Brush the tops with a little extra milk, using a pastry brush.

4. Bake in the hot oven 15 to 20 minutes, or until the scones are golden brown. Remove from the oven and transfer to a wire rack to cool completely, then transfer to a serving plate and serve warm or cold with butter.


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