Justify eating Cadbury Creme Eggs for breakfast with these easy Cadbury Creme Egg Scones! An Easter recipe your whole family will have fun with!
Prep Time15 minutesmins
Cook Time20 minutesmins
Chill Time1 hourhr
Total Time35 minutesmins
Course: Breakfast
Cuisine: American
Keyword: Cadbury Creme Eggs Scones
Servings: 8servings
Ingredients
8regular sized Cadbury Creme Eggs
3 ¼cupsflour
¼cupgranulated sugar
¼cuppacked brown sugar
1Tablespoonplus 1 teaspoon baking powder
¼teaspooncinnamon
¼teaspoonsalt
3Tablespoonscold butter, diced
2cupscold heavy whipping cream
raw sugar or Easter themed non-pareils(optional)
Instructions
Remove the foil wrapping from each Cadbury Creme Egg. Coarsely chop with a sharp knife. This will be somewhat of a sticky mess. Transfer the chopped eggs to a parchment or wax paper lined pan or plate. Press to create an even layer. Place the pan in the freezer for 1-2 hours, until the chopped eggs and sticky filling are firm.
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone liner. Or, use a baking stone (without any liner) as I prefer.
In a large mixing bowl, whisk together the flour, sugars, baking powder, cinnamon and salt. Cut the cold butter into the flour mixture using a pastry cutter or two knives, until the mixture resembles coarse crumbs.
Remove the Cadbury Creme Eggs from the freezer and transfer to a cutting board. Chop up the eggs again with a sharp knife, into diced-sized pieces. Add to the flour mixture and stir to coat.
Pour the whipping cream into the bowl all at once, then gently stir with a wooden spoon just until the ingredients are moistened. Turn the dough out onto a lightly floured surface or pastry mat, and knead very gently until a dough forms. Do not over mix. The dough should be somewhat cracked and dry.
Gently pat the dough into a ¾ to 1-inch thick slab. Using a 2 ½ to 3 ½-inch biscuit cutter or a round glass, cut the dough into rounds and transfer to the baking sheet or stone, spacing 2 inches apart. Sprinkle with raw sugar (or dip the top of each round into a bowl of nonpareils.)
Bake for 18 to 22 minutes, until golden. Serve warm or at room temperature. Store in an air-tight container for up to 3 days.
Notes
The creme part may ooze out a little during baking. Once cooled, you can use a knife to cut off the oozed parts and reshape, if desired.