Cranberry, Pecan and Dark Chocolate Scone Wreath With Whipped Maple Butter

A wreath of scones is a great Christmas morning treat to wake up to. Take care to not overwork the scone dough if you want light and tender results, plus the whipped maple butter can be made ahead of time
Cranberry, Pecan and Dark Chocolate Scone Wreath With Whipped Maple Butter
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Cranberry, Pecan and Dark Chocolate Scone Wreath With Whipped Maple Butter
November 10, 2019
Level Easy
Preparation Time 1 hour
Cooking Time 45 minutes
Serves Makes 1 large wreath
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra


For The Scones

500g cake flour
70g spinneysFOOD Extra Fine Caster Sugar
1 tbsp baking powder
150g salted butter, chilled
3 large eggs
160g sour cream or buttermilk
75g dried cranberries
75g dried pecan nuts, roasted and chopped
150g good-quality dark chocolate, chopped in chunks
125g salted butter, softened
60g spinneysFOOD Maple Syrup
Zest of 1 orange


  • 1

    Preheat the oven to 180 degrees celsius, gas mark 4.

  • 2

    Sift the dry ingredients together.

  • 3

    Grate in the cold butter and rub it into the dry ingredients to form a rough shaggy mixture with large crumbs (there should be large chunks of butter).

  • 4

    Combine the eggs and sour cream and whisk.

  • 5

    Cut the wet ingredients into the dry ingredients using a butter knife until the dough just comes together (don't overwork it).

  • 6

    Flatten the dough out onto a lightly floured surface using your hand, shape into a large rectangle (don/t overwork it) then scatter over the cranberries, pecan nuts and dark chocolate

  • 7

    Roll up to form a long sausage then cut into 2cm wheels

  • 8

    Arrange the wheels cut-side facing upwards on a lined baking tray in a circle to form a wreath. Place a ramekin or cup in the middle to keep the centre open. Brush with a little milk and bake in a preheated oven for 45-50 minutes or until golden.

  • 9

    Place the butter, maple syrup and orange zest in a bowl and cream until light and fluffy.

  • 10

    Serve the scones with the whipped butter.


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