Method

• 1.
  Preheat oven to 200°C. Line a baking tray with baking paper. Sift flour and cocoa into a bowl. Stir in sugar and a pinch of salt flakes. Add the butter and, using your fingertips, rub into the flour until the mixture resembles coarse crumbs. Stir in chocolate chips and mandarin zest. Make a well in the centre and add buttermilk. Using a butter knife, stir until the mixture just comes together.
• 2.
  Turn onto a lightly floured surface. Knead gently, pressing dough out to 2cm thick. Using a 6cm fluted cutter, cut rounds from dough, re-kneading and cutting any scraps. Place on prepared tray, about 3cm apart. Bake for 20-25 minutes until browned and cooked through.
• 3.
  Transfer to a wire rack to cool. Meanwhile, for the mandarin syrup, place sugar, reserved mandarin juice and 2 tbs water in a small saucepan over medium-low heat. Cook, stirring occasionally, for 2-3 minutes until sugar dissolves. Increase heat to high. Boil, without stirring, for 3-4 minutes until syrup thickens slightly. Remove from the heat and add the mandarin slices. Set aside to cool.
• 4.
  Dust scones with extra cocoa powder and serve with creme fraiche and mandarins in syrup.