Sieve the flour. Beat together the sugar, butter, cocoa and milk powder along with the custard powder.
Add the ammonia, cherries and raisins.
Add the flour along with the cake crumbs.
Mix to a dough. Roll out to about ½” thickness and cut out shapes with a fancy cutter.
Place the scones on a baking tray and brush the tops with the egg yolk.
Bake at 200°C for 15 minutes.
Serve with hot chocolate sauce.
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