Instead of mindlessly eating an entire bag of Cadbury Mini Eggs, put them to good use and make Cadbury Mini Egg Scones! These scones make the perfect addition to your Easter brunch spread or for a sweet seasonal treat.
(This recipe for Cadbury Mini Egg Scones was originally posted in April 2011, but the post has been updated with new photos and content in 2018.)
I have a very important question for you… Cadbury Creme Eggs or Cadbury Mini Eggs? You can only choose one, so what’s it going to be? Huh?? Huh?? Come on, hurry up and choose one.
Just kidding!! I could never be so cruel as to force you to make that choice. It’s just not fair.
While I was in the kitchen baking with Cadbury Mini Eggs last week, Chris asked me why I kept calling them Cadbury Eggs. When I explained they were “Mini Eggs” and not “Creme Eggs,” he was like, “that makes no sense! They are completely different from each other!” And he’s right. So different, but both delicious. Though I suspect that in a nationwide survey, Mini Eggs would win as favorite based only on the fact that some people are bothered by the “creme” in the Creme Eggs (I think those people are crazy, but whatever).
Cadbury Mini Eggs are freaking addicting and I think most of you will agree with me that the bags are dangerous to have around. But now that they’ve been in stores for over a month already (in fact, I saw them in one store almost immediately after Christmas was over), I finally broke down and bought a couple bags.
You know, for recipe testing purposes and all. Ahem. But really, I made these Cadbury Mini Egg Scones back in 2011 and decided it was time to update the post. Not only did I update all the photos, but I made some edits that vastly improve the recipe. And I added a video!
Cadbury Mini Egg Easter Scones Recipe
These are not your grandmother’s scones. Oh no. They’re definitely not your sit down with a cup of tea and nibble on a scone scone. Cadbury Egg scones are more of a pour yourself a mug of hot cocoa with extra rum and whipped cream and break these bad boys out scones (or possibly a Cadbury Egg Milkshake!).
And I’m OK with that. Because they’re chocolatey and sweet scones perfect for Easter morning… And the months leading up to Easter.
- All-purpose flour
- Baking powder
- Baking soda
- Unsalted butter
- Granulated sugar
- Vanilla Greek yogurt (you can use plain if you can’t find vanilla)
- Whole Milk
- Vanilla Extract
- Cadbury Mini Eggs
You really don’t need any special tools to make scones… You don’t even need a stand mixer or a hand mixer since you make the mixture in a bowl. But there are a couple things that will make your life easier for these Easter scones. I’ve included my affiliate links for the items below (meaning that at no additional cost to you, I will earn a commission if you click through and make a purchase).
- Pastry Cutter (you can blend scone mixture with your fingers or a fork, but it’s so much easier with a pastry cutter)
- Parchment Paper or Silpat Baking Mat
- Meat Mallet (I use this for crushing the Cadbury Mini Eggs)
How to Make Mini Egg Scones
The hardest part of making these Easter scones is crushing the Cadbury Mini Eggs. You can either chop them up with a knife (that’s what I did) or put them in a bag and crush them with a mallet. The second method will help you get any pent up aggression out.
OK, I lied. Really, the hardest part of making these scones is not eating all the Cadbury Mini Eggs before you bake them.
Otherwise, they’re super easy to make. Scones are a great baking project for anyone who wants to start working more with dough, but is a little nervous. You’ll get experience cutting butter into flour, but you don’t have to be super precise when it comes to forming the scones. It’s OK if they’re not all exactly the same size!
I think scones have a not-so-great reputation and I’m on a mission to change that! I promise they aren’t just for grandmas! Or for English tea times. They don’t have to be hard and dry. And they can be packed with candy!
When I first posted these Easter scones, I got some good reviews on them, but man, this new improved version is so much better! When I look at my old photos vs these new ones, it’s clear how much more buttery and moist these ones are. With the perfect golden tops.
Not only are these scones packed with candy, but I obviously sprinkled even more crushed Cadbury Mini Eggs over the top. Because Easter comes but once a year and I’m going to take as much advantage of the candy as I can! And devise as many Cadbury mini egg recipes as I can, muhahaha.
While I never want to tell you to eat candy for breakfast, I do think these would make a fantastic addition to an Easter brunch spread. But they’re also great for an afternoon pick-me-up, along with a cup of coffee.
Let’s be honest, if you have a bag of Cadbury Mini Eggs laying around, you’re probably going to find yourself eating the entire thing within days, right? So, you may as well put the candy to good use!
What’s your favorite kind of Easter candy?Are you feeling tortured that Easter candy has been on the shelves so long?
If you’re looking for Easter treats of a different kind, might I recommend these Peeps Sandwich Cookies? So cute and delicious, too! And though I LOVE Peeps, some of you might be happy to hear there are no actual Peeps involved in the recipe! I also can’t wait to try these Mini Egg Brownies from Little Sugar Snaps.
How-To Recipe Video
Want to see how easy it is to make these Cadbury Mini Egg Scones? Watch the video!
Cadbury Mini Egg Scones
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, chilled and diced into small pieces
- 1/4 cup granulated sugar, plus 1 tsp for sprinkling on top
- 1/2 cup vanilla Greek yogurt (if you can’t find vanilla, use plain and add extra vanilla extract)
- 1/4 cup whole milk, plus 1 Tbsp for brushing on top
- 2 tsp vanilla extract
- 3/4 cup crushed Cadbury Mini Eggs
- 1/2 cup confectioners’ sugar
- 1 Tbsp whole milk
- Pre-heat oven to 400 degrees and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in butter with a pastry cutter or fork (or your hands), until pea-size pieces form with some larger chunks remaining.
- Mix in sugar. Using a spatula, stir in Greek yogurt, milk, and vanilla extract until just combined. Fold in crushed Cadbury Mini Eggs.
- On a lightly floured surface, gently knead the dough a few times. Then using your hands, form a circle about 3/4″ thick. Slice dough into 8 triangles and place on prepared baking sheet.
- Brush scones with milk and sprinkle with sugar.
- Bake for 13-15 minutes, until scones are turning golden on top.
- Let cool for a few minutes before drizzling icing over scones.
- In a medium bowl, whisk together confectioners’ sugar and milk. If icing is too thick, add more milk 1/4 tsp at a time. If it’s too thin, add more confectioners’ sugar 1 Tbsp at a time.
- This recipe was originally posted in 2011 and updated in 2018 with a few alterations. If you’re looking for the full original recipe with no changes, please email me (but I promise, this one is more delicious!).