Pre-heat oven to 180°C.

Sift the flours with the cocoa powder, mixed spice, baking powder and salt, then drop in the butter, rubbing together to form a breadcrumb texture.

Stir in the caster sugar, chocolate chips, sultanas, currants, orange and lemon zest until evenly distributed then add the eggs mixing well.

Pour the milk little by little into the mixture, bringing together with a wooden spoon. You may not need all the milk.

To finish bringing the dough together turn out onto a clean work surface and using your hands gently turn the mixture round and round. Carry on turning the dough a little longer until it forms a smooth dough but is still slightly sticky.

Press the dough out into an even round 1 inch thick.

Cut out the scones using 78mm round cutter.

Place the scones on a large non-stick baking tray and brush the top of each scone lightly with milk

Bake for 18-20 minutes.

Remove from oven and leave on a wire rack to cool.

Once the scones are cool, melt the white chocolate in a bain marie or a bowl set over a saucepan of simmering water.

Pour the melted chocolate into a small piping bag, or a clear food bag with the end snipped off and drizzle over the scones. Leave to set for half an hour.

The scones are best eaten on the day of baking.