When Cake and Loaf Bakery in Hamilton, Ont., was still open, owners Nickey Miller and Josie Rudderham would break the Mini Eggs out every Easter. Their seasonal snacks included Mini Egg shortbread cookies, cheesecake pies, giant buns and these extra-chocolatey scones. “We love a scone, and if we had our way, every gathering would feature one,” write Miller and Rudderham in their book Cake & Loaf Gatherings: Sweet and Savoury Recipes to Celebrate Every Occasion. “At the bakery we have created hundreds of scone variations over the years, but we rarely do a chocolate base. Cocoa powder can tend to dry out baked goods, and it took us some testing to get the right balance to make this scone super chocolatey but still moist. Mini Eggs provide an extra-crunchy exterior and a sweeter flavour than in traditional scones. These scones are almost cake-like in texture. We like them served simply with butter or whipped cream. This recipe is for full-size scones, but if you are serving them alongside other foods, try them at half-size. For sixteen mini scones, reduce the baking time to 15 to 17 minutes.”
Chocolate Mini Egg Scones
Ingredients
Scones
- ½ cup frozen unsalted butter
- 2 cups all-purpose flour
- more for dusting
- ½ cup cocoa powder
- ½ cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ¾ tsp salt
- 1 cup buttermilk
- 1 large egg
- 2 tsp pure vanilla extract
- 2 cups lightly smashed milk chocolate candy Mini Eggs
Egg Wash
- 1 large egg
- 1 tbsp water room temperature
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Grate the frozen butter on the large holes of a box grater into a small bowl. Store in the refrigerator until needed in step 5.
- Sift the flour, cocoa, sugar, baking powder, baking soda and salt into a large bowl.
- In a small bowl, whisk together the buttermilk, egg and vanilla.
- Toss the grated butter into the dry ingredients until evenly distributed. Sift the crushed mini eggs. Reserve the candy dust for step 8. Add the sifted Mini Eggs to the dry ingredients and stir them in. Create a well in the centre of the dry ingredients, add the wet ingredients, and using a large fork fold together the dry and wet ingredients. Mix just until all the flour is moist and the dough is still shaggy.
- Using as little pressure as possible, form a ball with the dough in the bowl. Lightly dust a work surface with flour. Turn the dough out onto the work surface. Working quickly and with as little kneading as possible, shape the dough into a 6- to 7-inch disc, 1 to 2 inches thick.
- Using a large sharp knife or bench scraper, cut the dough into 8 equal wedges and place on the prepared baking sheet 2 to 3 inches apart.
- In a small bowl, thoroughly whisk the egg and water until combined. Using a pastry brush, brush the tops of the scones evenly with the egg wash. Sprinkle the candy dust over the scones.
- Bake for 18 to 22 minutes, or until the scones are puffy and dry and the edges look crispy.
Notes
