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These mini egg scones are the perfect Easter bake. Easy enough to make with kids, and delicious enough that you’ll want to keep making them all year long!

Scones are a great and versatile bake, and they take other flavours really well. These scones, with crushed mini eggs and a white chocolate drizzle, are fabulous.

You can serve them as they are, or cut in half and fill with cream and jam, just as you would a plain scone. Perfect warm or cold! I like to have these as part of a simple Easter brunch table.

Close up of delicious homemade mini egg sweet scones for easter

The Ingredients

Self-raising flour – it’s best to use self-raising flour for these scones rather than plain flour, in order to get the best rise.
Butter – I highly recommend that you use salted butter for these scones. Though you can use unsalted, the taste will be so much better with salted butter.
Milk – use any kind of milk. I use semi-skimmed.
Caster sugar – sugar is used to gently sweeten the scones. Caster sugar has the best texture and flavour for these scones.
Mini eggs – you can use Cadbury’s mini eggs or whichever similar version your local shop has. Don’t use chocolate eggs with soft fillings – make sure they are solid chocolate.
White chocolate – for the drizzle. Optional.

Easy mini egg scones perfect for Easter baking

More delicious bakes that you might want to try over Easter:

Mini Egg Easter Scones

Delicious homemade mini egg scones topped with white chocolate drizzle

These sweet mini egg scones are light, fluffy and perfect for Easter baking with children.

Harriet Young Start Cooking in Cook Mode

Prep Time 10

Cook Time 10

Total Time 20

Serving Size Scones

Ingredients

350 grams self raising flour
1 teaspoon baking powder
85 grams salted butter chilled
175 millilitres milk
90 grams mini eggs
3 tablespoons caster sugar
40 grams white chocolate

US Customary – Metric

Instructions

Preheat the oven to 220 degrees Celsius.
Put the flour and baking powder into a large bowl. Cut the butter into small cubes and add to the bowl. Rub the butter and flour together with your fingertips until it resembles breadcrumbs.
Make a well in the middle of the bowl and pour in the milk. Stir with a butter knife until starting to come together.
Use a rolling pin to bash the mini eggs until they are in large, different sized chunks. Add to the bowl with the sugar. Stir with the knife again, then use your hands to press the mixture together into a dough.
Tip the dough onto a floured surface. Fold and press the dough until it comes together, then press until 4cm thick. Use a 5cm scone cutter to cut rounds, and place these on a baking tray.
Bake the scones in the oven for 10 minutes until risen and golden. Remove from the oven and allow to cool.
Put the chocolate in a bowl in the microwave and cook on medium for 90 seconds until melted. Use a teaspoon to drizzle the melted chocolate over the scones. Allow to set a little before eating.