Cadbury’s Mini Egg Scones

This is one of the first recipes that were tested when building Delish In A Pinch. These scones are DEEEELISH! I am a huge fan of Cadbury’s Mini Eggs and if I was left to my own accord I could probably eat 2 bags in one sitting!! My son loves mini eggs as well and he loves scones.

Why not combine them?

I replaced the flour with bread flour which made the scones so soft while still retaining the scone texture and structure. Which is key when you are trying to hold up those mini eggs. 

They are perfect for the first day after you bake them. When you hit the second day they are drier, something that Larry David would be a fan of.  If you warm them up for about 30 seconds in the death ray machine (microwave) all should be well.

ENJOY!

Hera’s Pinch

I replaced the all-purpose flour with bread flour because it has a higher protein content. This means a higher amount of gluten will develop, which equates to a well-structured scone. 

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Mini Egg Scones

Yield: 24 scones

Prep time: 15 MinCook time: 25 MinInactive time: 15 MinTotal time: 55 Min

Ingredients

Mini Egg Scones

• 4 cups bread flour
• ¼ cup sugar
• 2 tablespoons baking powder
• 2 teaspoons salt
• 2 teaspoons lemon zest
• 3 sticks of unsalted butter (24 tablespoons)
• 4 extra-large eggs
• 1 cup heavy cream
• 1 package of Cadbury's Mini Eggs
• For eggwash  1 egg beaten with 2 tablespoons of water
• For Glaze 3/4 cup confectioner’s sugar and 5 teaspoons freshly squeezed lemon juice

Instructions

1. Preheat oven to 400 degrees. Get your electric mixer ready by attaching the paddle attachment. Line two sheet pans with parchment paper.
2. In a bowl of an electric mixer put in your dry ingredients, flour, sugar, baking powder, salt, and lemon zest. Cut the butter into small pieces and add it to the mixture. Mix till butter resembles the size of peas.
3. Now, for the wet ingredients, beat the eggs lightly with the heavy cream and add it to the mixture slowly while the mixer is on low. Mix it until it is blended. The dough will be uneven.
4. The next step is a choice, one may empty the bag of mini eggs into the dough or put the mini eggs into a ziplock bag and using the rolling pin, roll over them. 
5. Put the eggs into the mixer and give it a quick 15-20 second mix on high to incorporate the mini eggs into the dough.
6. Pull the dough onto a board and knead that bad boy into a ball. Flour your hands and rolling pin and roll it out to about 1 inch thick. Keep in mind the dough has butter and we don’t want to overwork it. Take your favorite cutter, I prefer a round plain 3-inch cutter and cut the dough.
7. Make sure to have mini eggs exposed to a minimum on top or on the sides of the scone. They need to be cradled into the scone dough to risk not getting burned.
8. Place the scones on the pans, like you would cookies. Brush the tops of them with the egg wash, then pop them in the oven for 20-25 mins. Sprinkle the tops with sugar. The tops will be brown and that is when you know they are done.
9. Cool them for 15 minutes then whisk ingredients for the glaze and trickle over scones.