Mini Egg Easter Scones

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

Prep Time 10

Cook Time 10

Total Time 20

Serving Size Scones

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.