Ingredients:
- 350g Cotswold Self Raising Flour
- 85g Cold cubed unsalted butter
- 40g caster sugar
- 175g Buttermilk
- 1tsp Vanilla
- 100g smashed up Mini Eggs
- 1 beaten egg for egg wash
Mattaroons' Easter Mini Egg Scones Recipe
Mattaroon's Easter Mini Egg Scones Recipe
This brilliant bake is a great one to try this Easter. Huge thanks to Matt "Mattaroons" Othold for sharing it with us! Find the full recipe and steps below to get baking this bank holiday weekend!
- Baker: Matt Othold
- IG: @mattaroons
- Makes: 6-7 scones
- Prep time: 20-30 mins
- Bake time: 15 mins
- Total time: 45 mins
- Flour(s) used: Matthews Cotswold Self Raising Flour
Mattaroons' Easter Mini Egg Scones Method:
- Preheat your oven to 200-degrees C (fan) and place a baking sheet in the middle of the oven to warm up.
- In a blender, blitz the self-raising flour, caster sugar and cold unsalted butter cubes into fine breadcrumbs (if you don’t have a blender you can use the rub in technique) and pour into a large bowl.
- And the smashed up Mini Eggs into the flour and mix with your hand to disperse through the flour, then create a well in the middle.
- Add the vanilla to the buttermilk and stir through. Heat for 30 secs in the microwave and then pour into the well in middle of the flour.
- Using the blunt back end of a knife, bring the flour into the buttermilk from all angles until most of the flour is incorporated and you are left with lots of chunky lumps.
- Using your hands bring the chunky lumps together with a little kneading to form a dough ball, but don’t be tempted to overwork the dough.
- Lightly dust your work surface with a little flour and place the dough, gently pat down to a round disc approx. 2’ thick.
- Using a 6 cm cookie cutter, smooth edge only (that’s kept in a bowl of flour and dusted before each cut) cut out approx. 3 scones. When there is no longer enough space to cut another out, reshape the left-over dough then continue to cut and reshape till all the dough is used up, should make approx. 6-7 scones when using a 6 cm cookie cutter.
- Brush only the tops of the scones with a little egg wash, then place on to the preheated baking tray, bake in the oven for 15 mins turning the tray around halfway through for even cooking.
- Cool on the baking tray for 5 mins before moving to a wire rack to cool.
- Serve either warm or cold, ideally eaten with 3 days but can be frozen and defrosted to be served at later date.
← Older Post Newer Post →