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Easter pull-apart scone cake
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Easter scones with chocolate egg filling.
Ingredients:
  • 450g (3 cups) self-raising flour, sifted
  • 55g (1/4 cup) caster sugar
  • Pinch salt
  • 300ml pouring cream
  • 40.00 gm water
  • 10 mini chocolate Easter eggs
  • 20.60 gm milk
  • 80g (1/2 cup) icing sugar, sifted
  • Pastel-coloured sugared almonds, to decorate
Instructions:
  • Preheat the oven to 220C/200C fan forced and generously grease a 22cm round springform pan with butter.
  • In a large bowl, mix together the flour, sugar, and salt. Create a well in the center and pour in the cream and water. Use a flat-bladed knife to mix until the dough almost comes together. Transfer the mixture onto a lightly floured surface and gently knead until the dough forms.
  • Divide the dough into 5 portions. Halve each portion to create 9 smaller pieces and 1 slightly larger centerpiece. Press a chocolate egg into the center of each portion and shape the dough to cover it. Put the larger piece in the center of the pan. Arrange the scones around the centerpiece. Brush the top with 2 teaspoons of milk. Bake for 10 minutes. Lower the oven temperature to 200°C/180°C fan-forced. Bake for another 15 minutes or until the edges start to brown. Let it cool in the pan for 10 minutes before transferring to a serving plate.
  • Mix the icing sugar and the rest of the milk in a bowl. Pour the mixture over the cake and garnish with sugared almonds.

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