Cadbury Mini Egg Scones
Instead of mindlessly eating an entire bag of Cadbury Mini Eggs, put them to good use and make Cadbury Mini Egg Scones! These Easter scones make the perfect addition to your Easter brunch spread or for a sweet seasonal treat.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 8 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!).