Mini Egg Scones
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.
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.
Notes
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.
Servings Note: The number of scones this recipe makes 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 smaller scone cutter will give you more mini scones. However, if you cut the scones into wedges with a knife, you can get 8 scones.
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