Easter pull-apart scone cake

Recipes / Desserts

These fluffy Easter scones have a surprise chocolate egg centre.

Recipe «Easter pull-apart scone cake» presented in category Recipes / Desserts, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 450g self-raising flour, sifted, 55g caster sugar, Pinch salt, 300ml pouring cream, 2 tbs water , 10 mini chocolate Easter eggs, 1 tbs milk, 80g icing sugar, sifted , Pastel-coloured sugared almonds, to decorate.

Ingredients:

  • 450g self-raising flour, sifted 
  • 55g caster sugar 
  • Pinch salt 
  • 300ml pouring cream 
  • 2 tbs water 
  • 10 mini chocolate Easter eggs 
  • 1 tbs milk 
  • 80g icing sugar, sifted 
  • Pastel-coloured sugared almonds, to decorate 

Instructions

  1. Preheat oven to 220C/200C fan forced. Grease a 22cm (base measurement) round springform pan with butter.
  2. Combine the flour, sugar and salt in a large bowl. Make a well in the centre. Pour in the cream and water. Mix with a flat-bladed knife until the mixture almost comes together. Turn out onto a lightly floured surface. Knead gently until dough comes together.
  3. Divide dough into 5 portions. Halve each portion to make 9 pieces and 1 slightly larger centrepiece. Press a chocolate egg into the centre of each portion and shape dough to enclose it. Place large piece in the centre of the prepared pan. Arrange scones around centrepiece. Brush top with 2 tsp of the milk. Bake for 10 minutes. Reduce oven to 200°C/180°C fan forced. Bake for a further 15 minutes or until just starting to brown at the edges. Cool in the pan for 10 minutes. Transfer to a serving plate.
  4. Combine the icing sugar and remaining milk in a bowl. Drizzle over the cake. Decorate with sugared almonds.