For a breakfast treat, afternoon pick-me-up or a double chocolate dessert serve these with a cup of steaming Grand Cacao Drinking Chocolate.

Yield: 8 scones


1⅔ cups unsifted all-purpose flour
⅔ cup Grand Cacao
2 teaspoons baking powder
5 tablespoons unsalted butter
¾ cup sweetened dried cranberries (optional)
⅔ cup milk
1 teaspoon milk
1 tablespoon coarse sugar


Preheat oven to 425ºF. Line a baking pan with parchment.

Combine flour, Grand Cacao and baking powder in bowl of food processor fitted with metal blade, processing until uniform. Cut butter into 5 slices and blend into dry ingredients just until incorporated. Add cranberries and milk and pulse until the ingredients come together. Transfer to lightly floured surface and with floured hands form into a 9-10 inch circle about 1-inch thick. Brush top with milk and evenly sprinkle with sugar. Cut into 8 wedges. Bake 12-15 minutes. Serve warm.