Chocolate Mini Egg Scones
We love a scone, and if we had our way, every gathering would feature one!
lt;strong>Do_ahead:
These_scones_are_best_served_immediately,_but_they_can_be_stored,_covered,_at_room_temperature_for_up_to_12_hours_or_in_an_airtight_container_in_the_refrigerator_for_up_to_2_days,_then_warmed_in_a_325°F_(160°C)_oven_for_5_minutes_
Excerpted_from_
| Servings | Prep Time | Cook Time |
| 8large scones | 10minutes | 20minutes |
| Servings | Prep Time |
| 8large scones | 10minutes |
| Cook Time |
| 20minutes |
- Scones
- 2 cups all-purpose flour more for dusting
- ½ cup cocoa powder
- ½ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 teaspoons pure vanilla extract
- 13 ounces lightly smashed milk chocolate candy mini eggs 370 g / 2 cups
- Egg Wash
- 1 large egg
- 1 tablespoon water room temperature
|
Ingredients
Portions: large scones
Units:
|
Do ahead:
These scones are best served immediately, but they can be stored, covered, at room temperature for up to 12 hours or in an airtight container in the refrigerator for up to 2 days, then warmed in a 325°F (160°C) oven for 5 minutes.
Excerpted from Cake & Loaf Gatherings: Sweet and Savoury Recipes to Celebrate Every Occasion by Nickey Miller and Josie Rudderham. Copyright © 2023 Nickey Miller and Josie Rudderham. Photography and illustrations by Nickey Miller. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
