Baked Goods, Breakfast, Recipes

Cadbury Mini Egg Scones

4 comments
mini egg scones
mini egg scones

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.

Cadbury Mini Egg Scones

5 from 1 vote
Recipe by MyLoveForCooking.com Course: Baked Goods, Breakfast, Recipes
Servings

12

servings
Prep time

15

minutes
Cooking time

18

minutes

Ingredients

  • 2 cup flour

  • 1 tsp baking soda

  • 1 1/2 tsp baking powder

  • 1/4 tsp salt

  • 3/4 cup (1 1/2sticks) butter, chilled

  • 1/4 cup sugar

  • 3/4 cup vanilla Greek yogurt (I used Chobani Champions Orange Vanilla)

  • 2 tbsp vanilla

  • 1/4 cup milk (I used Coconut)

  • 1 cup Cadbury Mini Eggs, crushed

Directions

  • 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.

4 Comments

  1. OH!! Cadbury Milk Eggs are my all time favorite candy. What a great addition to scones. I would love to eat a few of these.

  2. This looks like a great way to use up leftover Easter chocolate .. I like that you made mini versions of them too!

    • Thanks Natalie. I made regular size in the first batch and felt the mini eggs made them so decadent a mini version was in order 🙂 BTW it is a really great base scone recipe – I look forward to playing around with add ins.

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