The best way to enjoy scones will never change: spread jam and clotted cream over a plain or fruit scone and enjoy with a cup of tea. Yet scones have a versatility as well that has inspired, especially in the blogosphere, some creative variations for our quintessential tea-time treat. One fun and irresistible variation that I’ve discovered is the Cadbury Mini Egg Scone.
This creation is from Sues at the well-known food and lifestyle blog We are Not Martha | But Can’t We Try?. I met Sues a couple of years ago when she was teaching blogging courses at the Boston Center for Adult Education, and this recipe illustrates the joy she brings to cooking and baking.
Along with Cadbury Mini Eggs, the ingredients include Cabot Greek-style vanilla bean yogurt, which contributes flavor and a flaky texture to the scones. In part because I’m still trying to master the art of combining cold butter into a flour mixture, I decreased the amount of butter. And while Sues chops her Cadbury Mini Eggs, my knife skills made chopping impossible, so I crushed the candy instead.
For detailed and entertaining instructions, plus a wild suggestion for adding a glaze on top of the scones, visit Sues at WeAreNotMartha.com.
Cadbury Mini Egg Scones
- 2 cups of flour
- 1 teaspoon of baking soda
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 1/2 sticks of cold butter (I used only 1 stick)
- 1/4 cup of sugar
- 3/4 cup of vanilla Greek yogurt (e.g., Cabot’s Greek-style vanilla bean yogurt)
- 2 teaspoons of vanilla
- 1/2 cup of milk
- 1 cup of Cadbury Mini Eggs, chopped or crushed
- Mix flour, baking soda, baking powder, and salt.
- Cut butter into small pieces and combine with flour until it resembles coarse meal.
- Add yogurt, vanilla, and milk.
- Add chopped or crushed Cadbury Mini Eggs.
- Mix together until dough forms.
- Place half of the dough on a floured surface and roll into an 8-inch circle.
- Cut into 6 triangles and place on parchment lined baking sheet.
- Bake at 350º for 17-20 minutes.
- Repeat with the remaining batter.
Needing a larger quantity than 12, I made smaller scones, more like cookie-sized. I also made a batch of full-sized scones, and both versions produced a satisfying and unique experience: flavorful and moist with sweet pleasure from the bits of candy. The pastel shells added a sense of springtime joy as well. This recipe offers a creative and delicious use for your leftover Cadbury Mini Eggs, although simply eating the candy on its own is always satisfying as well!