Justify eating Cadbury Creme Eggs for breakfast with these easy Cadbury Creme Egg Scones! An Easter recipe your whole family will have fun with!
Keyword: Cadbury Creme Eggs Scones
8regular sized Cadbury Creme Eggs
1/4cuppacked brown sugar
1Tablespoonplus 1 teaspoon baking powder
3Tablespoonscold butter, diced
2cupscold heavy whipping cream
raw sugar or Easter themed non-pareils(optional)
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 3/4 to 1-inch thick slab. Using a 2 1/2 to 3 1/2-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.
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.