Food is so often at the forefront of celebrations and social gatherings. It has the power of bringing people together. The act of eating together is something to be treasured. These scones are the perfect recipe to whip up over Easter. Instead of mixing in dried fruit I decided to embrace the abundance of Cadbury’s Mini Eggs and make Mini Egg Scones.
Scones are a great bake to do with children as they don’t take long to either make or bake and so shorter attention spans are catered for. Baking recipes are often the first introduction to the kitchen that children have. The more children interact with food the more they are prepared to try. This recipe has it all weighing, bashing, mixing, cutting, and baking plenty for every member of the family to do.
To ensure successful scones there are a few rules you need to abide by. The first is to keep everything cold. I even chill my mixing bowl to ensure the butter and flour will stay cold. The butter must be fridge cold and cubed. I also run my hands under cold water to cool them down before working the butter into the flour.
The second rule is do not do too much. Work quickly and bring the dough together so it is soft and not sticky however do not over mix. An over mixed scone will not rise and you will be left with flat scones. They will still taste fantastic if they do not rise too much though, so do not worry.
I will also tell you that you must not twist your cutter. When cutting out your scones you simply press down then lift up. Twisting causes the scones to either stay completely flat or rise up unevenly. I recommend you flour the cutter between each scone. This avoids a sticky surface to pull the scone out of shape or fuse it together.
It is up to you what you serve with these scones. Of course you could try clotted cream and jam (whichever way round you like). Maybe you want to try lemon curd. I find them particularly enjoyable with whipped cream that has orange zest whipped through it and a couple of extra mini eggs for good measure. You could go chocolate crazy and top with chocolate spread. Whatever you decide to pair these Mini Egg Scones with I would love to hear. Why not check out my Orange and Cranberry Scones or my Tahini Chocolate Chip Cookies
Baking is a great activity to do as a family and to get children helping in the kitchen so why not make these Mini Egg Scones. If you do please let me know how you got on in the comments below. You can share your pictures with me on Instagram, Facebook, Twitter or Pinterest or use the hashtag #CUBBintheKitchen to be featured in my stories.
Mini Egg Scones
Ingredients
- 80 grams Mini Eggs
- 350 grams Self-Raising Flour
- 1.5 tsp Baking Powder
- 30 grams Caster Sugar
- 0.25 tsp Salt
- 75 grams Unsalted Butter Fridge Cold
- 200 ml Milk I used almond
- 2 Large Eggs
- 1 tsp Vanilla Extract
Instructions
- Place your large mixing bowl into the fridge to chill. (This step can be omitted if needs be)
- Preheat the oven to 200°C Fan
- Cut the 75g of fridge cold butter into cubes and return to the fridge.
- Smash the Mini Eggs into smaller pieces. You can do this I a sandwich bag or between baking paper or a clean tea towel and attack with a rolling pin.
- Take your chilled bowl and add the Flour, Caster Sugar, Salt and Baking Powder and stir to combine.Add the cold butter and using your fingertips rub the Butter into the Flour Mixture until you have the texture of breadcrumbs, no big lumps of butter.Tip in the Broken Up Mini Eggs and mix to combine.
- Beat the Eggs and remove 2 tbsp and set aside, Add the remaining Egg, Milk and Vanilla Extract to the mix. Using a butter knife mix until the mixture is soft and just beginning to lose its stickiness. (You may want to add a little more milk if there are lots of dry crumbs at the bottom of the bowl. Or a little more flour if it is too sticky as different flours absorb different amounts of liquid)
- Tip onto a floured surface and using your hands bring the dough together so it is smooth and soft.
- Using your hands pat the dough out to an even thickness of around 2cm.(I do not advise using a rolling pin as that can lead to flat scones)Flour the cutter and cut out as many scones as you can. When you cannot get any more out bring the bits of dough together and press out again and repeat. You can do this twice, anymore result in tougher scones.
- Place the scones of baking tray lined with reusable parchment.
- Brush the tops of the scones with the reserved 2 tbsp of beaten Egg and bake in the oven for 10mins. (Only brush the tops, egg washing the sides will prevent the scones from rising)
- Take out of the oven when golden and cooked through and allow to cool on a wire rack.
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