Chocolate and craisin scones

Method

• 1
  Preheat oven to 200°C. Line a baking tray with non-stick paper.
• 2
  Sift the flour and salt into a bowl. Add the butter, using your fingertips to rub in until fine crumbs form. Stir in the sugar. Add the choc bits and craisins. Stir well.
• 3
  Use a round-bladed knife to mix in the milk until a soft dough forms. Turn out onto a lightly floured surface. Roll dough out until about 2cm thick. Use a 5 1/2 cm round cutter to cut out 12 rounds. (Re-roll leftover dough.)
• 4
  Put the rounds about 1/2 cm apart on the tray. Bake for 12 minutes or until golden. Set aside to cool.
• 5
  Place the chocolate in a plastic bag and snip the point. Drizzle the chocolate over the scones. Serve with chocolate hazelnut spread.