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  • Mary Kay

Cadbury Easter Egg Choc Chip Scones

Add some fun to these delicious scones by decorating with icing and Cadbury mini easter eggs for the holiday.

There are so many candy brands out there that can be easily incorporated into Easter and other springtime treats. Cadbury is just one of them. They are colorful, delicious and easy to use. So, that’s why they continue to find their way into or onto my spring treats.

This time they are featured on my Almond Chocolate Chip Scones. I’ve made many scone recipes, and I think this one is the best I’ve come up with. Scones are one of the easiest little treats to make. And I like mine much better than what you’ll find at some of the popular coffee shops or in specialty bakeries. I roll mine thinner so they are not so thick and doughy. Mine have more flavor in every bite. And, I cut them smaller to make a nice tidy little treat. No need to eat a huge, thick hunk of tasteless dough.

Use them as a fresh grab and go treat on the way to work, to the park or to the gym. Mine are crispy, drizzled with a little icing to make for a more delicious treat. Plus, they are easy to freeze.

No electric mixer is needed to make these scrumptious scones! It's an easy stir and bake recipe.

This recipe serves up 20 small scones.

Preheat your oven to 400F degrees.

Prep your pan:

Line a cookie sheet with parchment paper.

Gather up your Ingredients:

2 C Flour

1/2 C Sugar

1 t Baking powder

1 t Baking soda

½ t Salt

½ C Butter, cold, cut into cubes

½ C Sour cream

1 T Heavy cream

1 Egg, gently beaten

1 t Vanilla extract

1 t Almond extract

¾ Chocolate chips, mini sized, semi-sweet

¼ C Flour for the counter

2 T Heavy cream for brushing on top

4 T Raw Sugar for sprinkling on top

Get mixing:

- Whisk the flour, sugar, baking powder, baking soda and salt together in a medium bowl. Set aside.

- Cut the butter into small cubes. Sometimes I like to grate it. First I place it in the freezer for 10 minutes, then grate it on my larger hole side of my box grater.

- Spread the butter chunks around in the flour mixture and toss so they are all coated with the flour.

- Using a hand pastry blender, cut in the butter so it gets mixed into the flour mixture, creating small pea sized chunks.

- Add the sour cream, gently beaten egg, extracts into the flour mixture and stir until combined. Do NOT overmix.

Gently fold in the chocolate chips. (I love the phrase "gently beaten" egg...)

- Scrap the dough onto the floured counter and knead it just a little to bring it together.

- For thin scones, cut the dough in half and form 2 round circles, rolling each to about 8” in diameter.

- If you want thicker scones, form just one circle about 8” in diameter, rolling it for a thicker version.

- With a large knife, slice each circle into 8 or 10 equal pie shaped scones.

- Place each scone onto the parchment paper lined baking sheet, leaving them 1-2” apart.

- Brush the heavy cream onto the tops of the scones. I use a handy-dandy food safe "paint" brush.

- Sprinkle the sugar on top. I like to use raw or turbinado sugar for more noticeable sugar sprinkles. Regular granulated sugar will do, but will not be as visible.

- Chill 20 minutes.

Bake your scones:

- Bake for 15-20 minutes at 400F degrees. I check them at the 12-minute mark to make sure they are not getting too brown, and to rotate the pan 180 degrees. My oven tends to bake hotter on one side. By rotating the pan, they bake more evenly.

Decorate your scones for the season:

- Drizzle some icing on top of the scones, with a thicker drizzle on the wider ends.

- Plop 3-4 Cadbury mini eggs on top of the thick drizzle on the wide ends for a cute little springtime scone.

For the icing:

- Stir together a cup of powdered sugar with a teaspoon of milk.

- Add a tiny splash of almond extract.

- Add a little more sugar or milk in order to make an icing that will drizzle from the tines of a fork.

Easy to store:

- Store them for few weeks in a covered tin, with parchment paper in between the layers.

- Freeze them for a couple of months in the freezer. Wrap them individually in plastic wrap, then in a sealable plastic bag or tightly covered freezer safe container. This makes them an easy grab and go treat since they will be thawed by the time you get to wherever you are going.

These scones can be decorated or flavored for just about any season or left plain...and enjoyed with coffee or milk. It’s an easy recipe that even the kids can handle with a little supervision. It’s another way to “Bake your own Memories!”

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