For The Scones
Preheat the oven to 180 degrees celsius, gas mark 4.
Sift the dry ingredients together.
Grate in the cold butter and rub it into the dry ingredients to form a rough shaggy mixture with large crumbs (there should be large chunks of butter).
Combine the eggs and sour cream and whisk.
Cut the wet ingredients into the dry ingredients using a butter knife until the dough just comes together (don't overwork it).
Flatten the dough out onto a lightly floured surface using your hand, shape into a large rectangle (don/t overwork it) then scatter over the cranberries, pecan nuts and dark chocolate
Roll up to form a long sausage then cut into 2cm wheels
Arrange the wheels cut-side facing upwards on a lined baking tray in a circle to form a wreath. Place a ramekin or cup in the middle to keep the centre open. Brush with a little milk and bake in a preheated oven for 45-50 minutes or until golden.
Place the butter, maple syrup and orange zest in a bowl and cream until light and fluffy.
Serve the scones with the whipped butter.