Rocky Road Scones

Makes 8 depending on size

For the scones

250g plain flour

60g chilled butter

3 tbsp cocoa powder

1 heaped tsp baking powder

2 tbsp soft brown sugar

4 tbsp dried cranberries

2 tbsp finely chopped dried apricots

Zest of 1 lemon

120ml to 150ml milk

Beaten egg, to glaze

For the top

3 tbsp mini marshmallows

3 tbsp chopped walnuts or pistachios

2 tbsp finely chopped apricots

4 tbsp melted dark chocolate

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

Line a baking tray with parchment paper.

Sift the flour into a bowl.

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

Add the cocoa powder and baking powder and mix well.

Stir in sugar, cranberries, apricot pieces and lemon zest.

Make a well in the centre, add most of the milk and mix to a soft dough.

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

Roll out to a rectangle shape – about 10cm by 16cm.

Cut in half lengthways and then into 8 portions / rectangles.

Place scones on a lined baking tray and brush with egg wash.

Bake for about 15 to 17 minutes or until risen and cooked.

To decorate the top, spread chocolate on the scones, arrange cranberries, walnuts or pistachios, mini marshmallows on top.