Mini Egg Easter Scones
These sweet mini egg scones are light, fluffy and perfect for Easter baking with children.
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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
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.
Video
Nutrition Facts
Mini Egg Easter Scones
Amount per Serving
Calories
280
% Daily Value*
Fat
12
g
18
%
Saturated Fat
7
g
44
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
22
mg
7
%
Sodium
115
mg
5
%
Potassium
76
mg
2
%
Carbohydrates
38
g
13
%
Fiber
1
g
4
%
Sugar
12
g
13
%
Protein
6
g
12
%
Vitamin A
267
IU
5
%
Vitamin C
0.3
mg
0
%
Calcium
79
mg
8
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
