These Mini Egg Scones are soft, buttery and dotted with candy-coated chocolate mini eggs. They are lightly sweet with a crisp golden exterior. If you’re planning an Easter brunch or a spring tea party, these scones are the perfect addition to your menu. Serve them warm with butter or clotted cream and jam.
What are Mini Egg Scones?
Springtime is the moment for all things pastels, flowers, sunshine and my favourite seasonal chocolates—mini eggs!
To celebrate the season, these Mini Egg Scones are a colourful, fun and festive twist on classic English scones. They are light, buttery and crumbly with just the right amount of sweet crunch thanks to the candy-coated chocolate mini eggs.
Whether you’re hosting an Easter get together, looking for a fun spring baking recipe, or you just simply cannot get enough of Cadbury Mini Eggs, this recipe is a must-try.
If you’re interested in more Easter scone recipes, check out my Carrot Cake Scones with Cream Cheese Icing.
Why You’ll Love This Recipe
- Soft and buttery. These scones are not dry. They have crispy edges and sweet chocolate in every bite.
- Festive springtime treat. Serve them during an Easter get together or pair them with an afternoon tea spread.
- Simple ingredients. This recipe is made with ingredients you may already have in your pantry and fridge! No self-rising flour or heavy cream required.
- Ready in less than 30 minutes. Plus, you don’t need any special equipment.
Ingredient Notes
- All-Purpose Four
- Baking Powder: This ingredient helps the scones rise. See if your baking powder is still active before using it by checking out this guide.
- Sugar: Granulated sugar for the dough and also for sprinkling on top of the scones before baking to give them a sweet, crunchy top.
- Salt
- Butter: Cold and unsalted butter is best for soft, crumbly scones.
- Milk: You do not need heavy cream for this recipe. I like to use 1% or 2% milk. You will need a bit extra to brush the tops of the scones before baking, too.
- Vanilla Extract
- Mini Eggs: Use your favourite brand of candy-coated chocolate mini eggs. Lightly crush the mini eggs prior to adding them to the batter.
Mini Egg Scones Recipe
This is just a run through of the recipe. Find the full ingredient measurements and directions in the printable recipe card towards the end of this post.
Prep – Preheat oven to 425°F and line a baking sheet with parchment paper. Set aside.
Mix dry ingredients – In a large mixing bowl, combine all-purpose flour, baking powder, granulated sugar and salt.
Cut butter into flour mixture – Add cold butter to the mixing bowl. Using a pastry cutter, fork or your fingers, cut the cold butter into the dry ingredients until coarse.
Add wet ingredients and mini eggs – In the same bowl, add the milk, vanilla extract and crushed mini eggs. Mix the dry and wet ingredients together until dough begins to form.
Form dough – Turn the dough out onto a lightly floured surface. Using your hands, press the dough together and form it into a disk about 1 ½ inch thick. Do not knead or overwork the dough.
Cut dough – Dip a scone cutter into flour and cut into the dough in one swift motion. Do not twist the cutter as this can seal the edges and prevent them from rising properly.
Alternatively, you can cut the dough into wedges with a knife. Depending on the size of your scone cutter or how you cut the dough into wedges, you should get 6-8 scones. Place scones on the lined baking sheet.
Brush scones – Brush the tops lightly with more milk then sprinkle with granulated sugar.
Bake – Bake the scones in a preheated oven for 15 minutes or until the edges and tops are lightly golden brown. Enjoy warm with a cup of tea!
How to Serve
These Mini Egg Scones are best served fresh and warm. They can be enjoyed on their own or with clotted cream and jam or butter. Don’t forget a pot or cup of tea, too!
Tea Pairings
These chocolate mini egg scones can be paired with tea to complement their richness. Here are some tea pairing suggestions:
- English Breakfast: A robust black tea that can enhance the buttery texture of the scone.
- Hojicha: This roasted green tea can bring out the warm, toasty notes.
- Hibiscus: The natural tartness from this herbal tea can balance the sweetness.
- Earl Grey: This bright and citrusy black tea blend enhances the chocolate flavour.
- Peppermint: A light and refreshing herbal tea that pairs well, especially if you love a mint chocolate combination!
Storage
Store these scones in an airtight container at room temperature for up to 3 days. To keep them fresh longer, store in the refrigerator for up to 5 days and warm before serving or enjoying.
Frequently Asked Questions
Can I use any chocolate mini eggs brand?
Yes, you can use any candy-coated chocolate mini eggs! Just make sure to crush them before adding them to the dough. This way they are evenly distributed and have a better texture.
What is the best way to crush mini eggs?
The best way to crush mini eggs is to place them in a sealed bag and go over them with a rolling pin or a mallet until they are broken up.
How many scones does this recipe make?
The number of scones you get depends on the size and the shapes of your cuts. If you’re using a 2.5 inch scone cutter, you can get about 6-8 scones. A larger scone cutter will give you less scones, and a small scone cutter will give you more mini scones. However, if you cut the scones into wedges with a knife, you can get 8 scones.
Why are my scones dry?
Your scones might be dry if you used too much flour or overworked the dough. The dough should be handled gently, not kneaded and also slightly sticky.
Mini Egg Scones
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ cup granulated sugar plus extra to sprinkle on top of scones before baking
- ¼ teaspoon salt
- 6 tablespoons butter cold
- ½ cup milk plus extra to brush on top of scones before baking
- 2 teaspoons vanilla extract
- ¾ cup candy-coated chocolate mini eggs crushed
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, combine all-purpose flour, baking powder, granulated sugar and salt.
- Add cold butter to the mixing bowl. Using a pastry cutter, fork or your fingers, cut the cold butter into the dry ingredients until coarse.
- In the same bowl, add the milk, vanilla extract and crushed mini eggs. Mix the dry and wet ingredients together until dough begins to form.
- Turn the dough out onto a lightly floured surface. Using your hands, press the dough together and form it into a disk about 1 ½ inch thick. Do not knead or overwork the dough.
- Dip a scone cutter into flour and cut into the dough in one swift motion. Do not twist the cutter as this can seal the edges and prevent them from rising properly. Alternatively, you can cut the dough into wedges with a knife. Depending on the size of your scone cutter or how you cut the dough into wedges, you should get 6-8 scones. Place scones on the lined baking sheet.
- Brush the top of each scone lightly with more milk then sprinkle with granulated sugar.
- Bake the scones in a preheated oven for 15 minutes or until the edges and tops are lightly golden brown. Enjoy warm with butter or clotted cream and jam.