Honeycomb, chocolate and orange scone wedges | Sainsbury`s Magazine

Ingredients

• 225g self-raising flour, plus extra for dusting
• 1 tsp cream of tartar
• ½ tsp bicarbonate of soda
• 50g cold unsalted butter, diced
• zest of 1 large orange
• 100g dark chocolate, chopped
• 50g mini honeycomb pieces
• 2 tbsp freshly squeezed orange juice
• 75-100ml milk
• 1 egg, beaten
• 1 x 227g tub of clotted cream, to serve
• 1 x 340g jar of apricot jam, to serve