Make sure your coconut oil is solid and cold. Cut it in a small cube, making sure it doesn't melt.
Mix the flour, baking powder, surgar, salt and cranberries together in a bowl.
Add the coconut oil cubes and mix together using your hands. Add the chocolate.
Cover a flat surface in flour and knead the dough with your hands quickly until the dough becomes consistent.
Flatten into a patty about 1 inch thick and even it out with a rolling pin. Using a round pastry cutter (about 7cm/2.5" thick) cut about 8 scones.
Reform and re-roll the dough as many times as needed in order to use all the dough.
Delicately place the scones on a baking sheet lined with parchment paper. Brush the scones with a bit of almond milk, bake for 15 minutes and let cool on a cooling rack.
Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.