This recipe is part of a six course brunch.

Scones are a must for the brunch table, I think. You can enjoy these semi-sweet baked goods with milk, tea, or coffee. The great thing is after brunch; you can continue to enjoy them--and even freeze--as a quick morning snack in the following weeks.

To add some texture and make them festive, I use some Cadbury Mini Easter eggs, probably the only candy I enjoy this time of the year. If you have children, they too will likely enjoy the bits of chocolate encased with the coloured hard shell in between the warm, crumbly scone, smothered in jam or cream.

If you need a visual step-by-step, check out my video on how to make Pecan and Biscoff Scones.

Here's what you need.

Ingredients

2 1/4 cups all-purpose or pastry flour + a little extra for dusting (you can use oat flour, but that can change the texture of the scones a little bit)

1/2 cup cold butter, cubed (I used plant-based)

1/2 teaspoon salt

1 tablespoon baking powder

1/2 cup coconut sugar

1 cup Cadbury mini eggs, crushed

1/2 cup coconut or almond milk + 1 teaspoon lemon juice (or buttermilk)

1 teaspoon vanilla extract

1 egg, beaten

Instructions

Add the lemon juice to the coconut or almond milk and set it aside to curdle--no need if you're already using buttermilk, that means your milk is already curdled.

In a large bowl, whisk the flour, baking powder, salt, and crushed mini eggs until evenly mixed. Add the cold butter (the colder, the better!), and use a pastry knife or two sharp knives to chop the butter into the flour mix. Use your fingers until it resembles bread crumbs, but don't overmix.

Add egg, mix evenly into the dry batter, then add the milk and mix into a soft dough.

Transfer to a floured surface and knead for about 2-3 minutes, shaping into a round dome (if you find the dough too soft and sticky, use the kneading process to add a bit more but not too much to avoid overly dry scones).

Use a kitchen scraper to slice the dough into eight pieces. Try to make them roughly the same size. Press some extra bits of the crushed mini eggs for the top of the scones.

Bake at 350F for 22-25 minutes, remove from the oven and cool. You can serve them, but they are meant to go with jam and clotted cream.