EQUIPMENT
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If you liked my mini egg scones, you will love my spiced raisin scones.
Mini egg or chocolate chip scones
Yield:
16 scones
Prep Time:
20 minutes
Cook Time:
20 minutes
Additional Time:
10 minutes
Total Time:
50 minutes
Switch up your Easter brunch by swapping traditional scones for festive mini egg scones. The whole family will love them!
Ingredients
- 175g cold butter (3/4 cup) - very important, the butter must come straight from the fridge and still be cold
- 1/2 cup mini eggs or chocolate chips
- 450g all-purpose flour (3 2/3 cups)
- 1 tablespoon baking powder
- 2 pinches of salt (about 1 gram of salt)
- 75g granulated sugar (1/3 cup)
- 1 teaspoon of custard powder - optional
- 2 large eggs
- 6 tablespoons of oat milk (90 ml) or the milk of your choice
- 1 teaspoon of vanilla essence
Instructions
- Preheat oven to 190°C (375°F).
- Preparation of ingredients. Make sure the butter is cold. You can grate it to make it easier to incorporate. Keep the grated butter in the refrigerator until ready to use. Chop the mini eggs and set them aside.
- Mix the dry ingredients. In a large bowl, combine the flour, baking powder, salt, sugar, and custard powder. The custard powder is optional; it adds a touch of color and a distinctive flavor reminiscent of traditional English scones.
- Preparation of the liquid mixture. In a separate bowl, whisk together the oat milk, whole eggs, and vanilla extract.
- Incorporation of butter. Add the cold, grated butter to the dry ingredient mixture. Mix with your fingertips until the butter pieces are the size of small peas. This step is essential for achieving a light, flaky texture.
- Formation of the dough. Pour the wet mixture over the dry ingredients. Gently mix until you get a smooth dough. Avoid overworking it to keep the scones tender.
- Integration of chocolate. On a lightly floured work surface, place the dough. Flatten it to about 1.5 cm (1/2 inch) thick. Sprinkle the chopped mini eggs over the dough, reserving a small amount for topping. Fold the dough over itself several times to evenly incorporate the mini eggs.
- Shaping the scones. Form two discs about 19 cm (8 inches) in diameter. If the butter starts to melt and the dough becomes too soft, place the discs in the refrigerator for 10 minutes. Using a sharp knife, cut each disc into 8 equal wedges.
- Preparation for cooking. Place the scones on a baking sheet lined with parchment paper. Sprinkle them with the remaining mini eggs.
- Cooking. Bake for 20 minutes, or until the scones are golden brown and cooked through.
- Rest time. Let cool slightly before serving. Serve with a little butter, if desired.
Notes
- For even fluffier scones, avoid overworking the dough.
- Substitute chocolate chips for the mini eggs to make this your go-to scone recipe all year round.
Can I freeze scones?
Yes, you can freeze baked scones. Let them cool completely before placing them in a freezer bag. Reheat them in the oven on a low temperature before enjoying.
How to store leftover scones?
Scones are best eaten the same day, but you can store them in an airtight container at room temperature for up to 2 days. You can also freeze them for up to a month. To reheat, pop them in the oven for a few minutes.
My butter melts too quickly when mixing, what should I do?
Make sure the butter is very cold. Feel free to place it in the freezer before using it. You can also use a pastry cutter or two knives to incorporate the butter without warming it with your hands.
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