Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
3. Remove the cold butter from the refrigerator and cut it into small, quarter-inch cubes. Add the butter to the flour mixture.
4. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining.
5. In a separate small bowl, whisk together the heavy cream and egg until fully incorporated.
6. Gently crush the Cadbury Mini Eggs by placing them in a sealed plastic bag and lightly tapping with a rolling pin or the back of a spoon, creating a mix of small and medium-sized pieces.
7. Pour the cream and egg mixture into the flour mixture, stirring gently with a fork until just combined. Fold in most of the crushed Mini Eggs, reserving some for topping.
8. Transfer the dough onto a lightly floured surface and gently pat into a circular shape about 1-inch thick.
9. Using a sharp knife, cut the dough into 8 equal wedges. Alternatively, use a round biscuit cutter for traditional round scones.
10. Place the scones on the prepared baking sheet, leaving about 2 inches of space between each scone.
11. Sprinkle the reserved crushed Mini Eggs on top of each scone, gently pressing them into the surface.
12. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the scones are cooked through.
13. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
14. Serve warm or at room temperature. Optional: dust with powdered sugar or drizzle with a simple vanilla glaze for extra sweetness.