December 06, 2012

Holiday Mini Egg Scones

A few Easters ago I made mini egg scones. Look how pretty they are with the pastel chocolates and slightly browned pastry edges. Mini eggs are those perfect morsels of candy and chocolate combined.
And scones are that perfect mix between a sweet cake and a biscuit. 

You have to use up all of that holiday chocolate and candy somehow. It's not even the holidays and I've already almost gone through my stash of holiday candy. Really, you could put any chocolate you want in them, but there's something about mini eggs that adds a little bit of sweetness that isn't overpowering.

These ones turned out slightly more cake-like than the Easter ones. With the melted chocolate, buttery dough and hint of sweetness, it didn't matter. Bulk Barn must have a candy colour scheme for each season or I must be one of their most loyal customers; either way these would also work with Halloween candy or multi-coloured candies for birthday or kids parties.

Just be careful not to eat all of the chocolate before you combine it with the dough. A little icing sugar sprinkled on top makes them a little more festive too. A tip for making scones from Canadian Living: always use cubed, chilled butter because the cold butter combined with the dry ingredients give it that flaky scone-like texture. They also don't require any egg.

Mini Egg Scones Recipe (from We are not Martha)

2 cups flour
1 tsp baking soda
1.5 tsp baking powder
1/4 tsp salt
3/4 cups butter, chilled
1/4 cups sugar
3/4 cup greek yoghurt
2 tsp vanilla
1/4 cup milk
1 cup Cadbury mini-eggs, crushed


1. Preheat oven to 350 degrees.
2. Whisk together flour, baking soda, baking powder and salt.
3. Dice the cold butter into pieces and add it to the flour mixture. Break down the butter until it resembles coarse meal.
4. Add the sugar, vanilla, yoghurt, vanilla and milk. Chop up the mini-eggs and them to the batter.

5. Bake the scones at 350 for 17-20 minutes. Let them cool on a wire rack completely.

You could also drizzle a bit of melted chocolate on top for decoration. I like my scones lumpy and free-form, but you could use a cookie cutter or cut triangular sections from the dough

They were definitely a little too free-form when they came out of the oven. I wonder if the cookie sheet was too warm before I put the dough on it or maybe the butter wasn't quite chilled. The coloured candies and a bit of decoration makes them look better anyway.

Have you started your holiday baking yet? I am anxiously awaiting my cookies in the mail from the Food Blogger Cookie Exchange. I had lots of fun making sugar cookies with various holiday fillings and I can't wait to post the results next week!


  1. Hello Laura, I want to thank you for the cookies, it;s funny, last year you got mine and this year I got yours :)
    My son loves candy cane so these were his favorite. I loved the glaced fruit and candied ginger!
    Enjoy the holiday season, hugs and kisses!

  2. Thanks Eri! I loved your Greek cookies last year. Chatelaine had a great feature where you make one sugar cookie recipe and then add various fillings ( Makes it so much easier for baking in bulk.


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