- 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) / 392°F 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.
