Cadbury Mini Egg Scones

Although the Easter Celebrations are winding down, I 

was in the mood for some Easter Baking this afternoon

Cadbury Mini Egg Scones

adapted from We Are Not Martha

2 cups whole wheat flour

1 cup Cadbury Mini Eggs

1/2 cup plain yogurt

1/2 cup soy milk

1/3 cup brown sugar 

1 whole egg (beaten)

2 Tbsp vanilla extract

2 tsp baking powder

1 tsp baking soda

1/4 tsp sea salt

Directions: 

A. preheat oven to 375 Fahrenheit 

B. mix flour, baking powder, baking soda, and salt together in a bowl

C. mix beaten egg, milk, yogurt, sugar, and vanilla extract together in a separate bowl

D. lightly crush Cadbury Mini Eggs in a bowl, to desired size of pieces 

E. mix wet and dry ingredients together, then fold in the Chocolate Mini Eggs

F. lightly grease or spray baking sheet with oil

G. individually scoop mixture into mounds to make 12 scones

H. reduce heat to 350 Fahrenheit and bake for approximately 20 minutes 

Step B (above)

Step C (above and below)

Step D (below)

Step E (below)

Steps F+G  (below)

Scones are typically triangular shaped, but in British Columbia, and 

many parts of Canada, our scones are circular (a.k.a. "The Lazy Scone")

Feel free to adjust the ingredients to suit specific dietary needs and allergies

makes 12 scones

...or 11 if you are  impatiently hungry