Cadbury Mini Egg Scones

Ingredients

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (1 stick) unsalted butter, chilled and diced into small pieces
¼ cup granulated sugar, plus 1 tsp for sprinkling on top
½ cup vanilla Greek yogurt (if you can’t find vanilla, use plain and add extra vanilla extract)
¼ cup whole milk, plus 1 Tbsp for brushing on top
2 tsp vanilla extract
¾ cup crushed Cadbury Mini Eggs

Pre-heat oven to 400 degrees and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Cut in butter with a pastry cutter or fork (or your hands), until pea-size pieces form with some larger chunks remaining.
Mix in sugar. Using a spatula, stir in Greek yogurt, milk, and vanilla extract until just combined. Fold in crushed Cadbury Mini Eggs.
On a lightly floured surface, gently knead the dough a few times. Then using your hands, form a circle about ¾” thick. Slice dough into 8 triangles and place on prepared baking sheet.
Brush scones with milk and sprinkle with sugar.
Bake for 13-15 minutes, until scones are turning golden on top.
Let cool for a few minutes before drizzling icing over scones.

In a medium bowl, whisk together confectioners’ sugar and milk. If icing is too thick, add more milk ¼ tsp at a time. If it’s too thin, add more confectioners’ sugar 1 Tbsp at a time.