Mini Egg Scones
Light fluffy scones dotted with chocolatey mini eggs
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.