What a great way to use up some Easter Eggs and making school lunch treats!
125g Self Raising Flour
1 Tsp Baking Powder
25g Icing Sugar
120g Milk Chocolate
Into a food process measure out self-raising flour, icing sugar, baking powder and cold butter.
Slow increase the speed on the food processor until all the flour butter mixer is blended unit it looks like fine bread crumbs.
Add Easter egg milk chocolate pieces broken into smaller chunks. You can use either milk, dark or white chocolate and roughly chop it up.
Pour in 60mls of milk into the food processor.
Turn the food processor on again starting at a low-speed and slowly speed up until is makes a soft dough.
Scoop out all the dough onto a floured surface and knead until it all comes together only maybe a minute or so.
Roll out the dough to about 2cm thick.
Cut out small scones using a small cutter ( I used the 48cm- smallest cutter from my pastry cutter set).
Place the scones on a baking tray with baking paper. Should be able to get 12 small scones – perfect kid size.
Brush on milk to the top and sides of the scones and put into a pre-heated oven at 220c for about 10-12 minutes.
Remove from the oven when they are golden brown and allow to cool for a few minutes before placing onto a cooling rack.
A lovely enjoy option for the scones is to slice in half, squirt on some canned whipped cream add a slice strawberry and enjoy!!
The kids loved them with the cream and strawberries, but you can serve with just jam or Nutella. Or even just on their own!