First of all I have to thank the genius ladies from We Are Not Martha for the clever use of this Easter staple. I know I am late for Easter but I know some of you still have a bunch of candy lying around from either the holiday or the half off bin after sale :). I (and I quote) had someone tell me “Those scones were like crack” after eating them. The base scone recipe is really delicious so feel free to pop in any other additions you please if Cadbury is not available/your thing.
I knew as soon as I found them I had to make these in honor of my dear friend Beth, especially since she almost got beaten up for them one time (inside joke, sorry).
*Note – In the picture when I did this batch I divided the dough into fourths as an experiment so if you follow this recipe and cut in half they will be much larger.
- 2 Cup flour
- 1 tsp baking soda
- 1½ tsp baking powder
- ¼ tsp salt
- ¾ Cup (1½sticks) butter, chilled
- ¼ Cup sugar
- ¾ Cup vanilla Greek yogurt (I used Chobani Champions Orange Vanilla)
- 2 Tbs vanilla
- ¼ Cup milk (I used Coconut)
- 1 Cup Cadbury Mini Eggs, crushed
- Pre heat oven 350 Degrees
- Whisk Flour, Baking Powder, Baking Soda, Salt
- Dice the butter and mix in with flour mixture (use fork, fingers, pastry blender, whatever) till it looks like coarse meal
- Add sugar, yogurt, vanilla and milk
- Chop/bang up your Cadbury eggs and add it to the mixture and mix all ingredients till incorporated
- Separate dough into 2 halves
- Roll each half into an 8 in circle
- Cut dough into 6 triangles
- Place on a parchment lined baking sheet
- Bake about 17-20 minutes (till edges are golden and center is still soft
- Allow to cool for a few minutes and then transfer to a wire rack to finish cooling.