Cadbury Mini Egg Scones are a perfect Easter breakfast – light, fluffy scones with pieces of Cadbury Mini Eggs scattered throughout
While there is candy to be eaten at every holiday season, I gotta say that Easter is probably one of my faves – and that is all due in part to the one, the only CADBURY MINI EGG. I don’t know why but when my teeth sink down into that crunchy, outer shell, the problems of the world fall away, and by the time the bag is halfway gone and my top button has popped open, I’m feelin’ like I’m on a tropical island with just me and mini eggs. And the top button of my pants open cuz’ i ate too many mini eggs.
Because I have such strong feelings for these confectionery angels, I try to get as much of them as I can when Easter time comes around. This recipe for Cadbury Mini Egg Cake Dip is like, the top 5 most popular recipe on the blog EVER. So I know all you guys out there are ready to buy a one-way ticket to mini egg island too.
And these Cadbury Mini Egg Scones make it completely acceptable to eat mini eggs for BREAKFAST. They don’t do so well with a veggie scramble. But a scone – yes a scone. This is my most favorite scone recipe that I use all the time (like for these, and these). Since discovering a clever little trick too about freezing your butter vs. just chilling it in the fridge, these scones are even better! They’re crunchy on the outside and soft on the inside, just the way god and man intended. With a little drizz of glaze, and a final sprinkle of crushed mini eggs, you’re in business people.
Cadbury Mini Egg Scones
2018-03-14 05:46:36
Yields 8
The perfect way to incorporate Cadbury Mini Eggs into your Easter morning breakfast!
Ingredients
- 1 bag of Cadbury Mini Eggs (I used the dark - milk would be great too), crushed
- 6 tablespoons unsalted butter, FROZEN
- 2 cups all purpose flour
- 1/4 cup white granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup light or heavy cream
- 1 egg
- 1/2 cup powdered sugar
- 1 tablespoon light or heavy cream
Instructions
- Place your butter in the freezer for 30 minutes to 1 hour before you start. After butter is frozen, preheat your oven to 400 degrees F.
- In a large ziplock bag, place your mini eggs and bang them with a rolling pin or hammer to crush into small pieces. Set them aside.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt set aside.
- In another small mixing bowl, whisk together your cream and egg. Set aside.
- Take your frozen butter out of the freezer and cut it with a knife OR grate it with a cheese grater to get it to shred finely, trying your best to not make hand contact with the butter. Then, cut the butter pieces into the flour mixture with a fork until the mixture becomes crumbly. Set aside.
- Add the crushed mini eggs to the flour/butter mixture and gently toss to coat in flour. Then, mix in your egg/cream mixture and fold it gently into the dry mix. Don't over work the dough. Mix it until it just starts to come together.
- Dump the dough out onto a WELL FLOURED surface. It'll be very wet and sticky. Put some flour on your hands as well, and work the dough into a disc (about 8-10" in diameter). Then slice the disc into 8 triangles.
- Place triangles on a parchment lined baking sheet and bake for 18-20 minutes until they just start to turn golden brown. Remove and let sit for 5 minutes. While they're warming, whisk together your powdered sugar and cream to form the glaze. Give each scone a generous drizzle of the glaze.
- Serve scones warm or store in an airtight container for up to 3 days, or freeze for 1 month.
Notes
- I don't love a super thick glaze on my scones - if you prefer more of a thick glaze on your scone, either cut the cream to 1/2 tablespoon or up the powdered sugar to 1 cup.
And They Cooked Happily Ever After https://www.andtheycookedhappilyeverafter.com/