Ingredients 1 cup all-purpose flour 1 cup cacao powder (raw chocolate powder) 4 tsps baking powder 1 tbsp dried cranberries 150 ml/5.05 fluid ounces cream 125 ml/4.22 fluid ounces Coke Zero (or your choice of soda) Maple Vanilla Icing : 1/2 cup pure icing sugar 1 tbsp pure maple syrup 1/2 tsp vanilla extract 1/2 tbsp soy milk Instructions Preheat the oven to 220 degrees Celsius/364 degrees Fahrenheit. Line a baking tray with baking paper. Add flour, cacao powder, baking powder and dried cranberries into a large mixing bowl. Mix well with the flour with a fork. Make a well in the middle, pour in the cream and your choice of Coke. Use a fork and eventually your hand to mix until a firm dough is formed (be careful not to knead). (4) Roll the dough out with a rolling pin (or the lazy way flattening the dough roughly one palm) and cut with a scone cutter (or any round cookie cutter). (5) Arrange closely together on the baking tray important and bake until golden brown. The recipe book said about 12 minutes, but it took me about 15 minutes. When the scones are cooled, spoon the icing over the scones. Allow the icing to set before serving. Maple Vanilla Icing: In a small bowl, add the ingredients and whisk until smooth and creamy. Allow the icing to chill a little while waiting for the scones to cool. This will help the icing to stay better on the scones later on.