Chocolate and Cherry Scones

Place the dry ingredients and lemon zest into a mixing bowl, add the butter and rub in.

Add in the S&A dark 55% chocolate and dried cherries.

Add the milk and bring the scone mix together and do not over knead

Turn out onto a lightly floured surface and flatten to height of 4cm and cut out

Place on to a tray and cook for 10 min at 200°C.

Tip: to see if they are cooked, pull the scone apart and check the middle of the scone is cooked.

Bring 50ml cream to the boil and then add in the Stewart & Arnold Dark 55% chocolate and allow it to melt and mix together. Alternatively Place the cream and chocolate into a microwave and warm till the chocolate and cream are melted and then mix together.

Mix warm this chocolate into the 200ml of cream and whisk to soft peak.