Festive Scone Wreath

Makes 14 to 15 scones / 1 wreath

400g self-raising flour

80g chilled butter

1½ tsp baking powder

2 tbsp caster sugar

Zest of 1 orange

3 tbsp white chocolate pieces/ drops

60g dried cranberries, soaked in whiskey or orange juice for an hour

About 280ml milk plus 1 tsp of vanilla extract

Egg wash, to glaze

Sugar, for the top

For the drizzle

80g sifted icing sugar

2 to 3 tbsp orange juice

For the top to decorate

2 to 3 tbsp chopped dried cranberries

1 orange, zest only

Rosemary sprigs

Ribbon, to make a bow

To prepare the scones, preheat the oven to 220°C/ fan 200°C/ gas 7.

Sift the flour into a large bowl.

Rub in the chilled butter until the mixture resembles fine breadcrumbs.

Add the baking powder and caster sugar.

Stir in orange zest and white chocolate.

Make a well in the centre, add the drained cranberries.

Stir in most of the vanilla and milk and mix to a soft dough.

Turn out onto a floured surface and knead lightly.  Roll out to about 2 ½ cm thick.

Dip a cutter into flour and cut the dough into rounds.

Glaze with egg wash and dip into caster sugar.

Place scones on a parchment lined baking tray.

Place into the oven to bake for about 16 to 18 minutes or until golden, risen and cooked.

Leave to cool.

To decorate and serve, combine the icing sugar and a little orange and form a thick paste.

Arrange the scones in a wreath shape.

Drizzle icing over the top.

Sprinkle chopped cranberries, orange zest and small sprigs of rosemary on top.

Place the bow on the top.

Serve immediately with cinnamon cream and raspberry orange jam.