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Ingredients

450g (3 cups) self-raising flour, sifted
55g (1/4 cup) caster sugar
Pinch salt
300ml pouring cream
2 tbs water
10 mini chocolate Easter eggs
1 tbs milk
80g (1/2 cup) icing sugar, sifted
Pastel-coloured sugared almonds, to decorate

Method

Step 1 Preheat oven to 220C/200C fan forced. Grease a 22cm (base measurement) round springform pan with butter.
Step 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.
Step 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.
Step 4 Combine the icing sugar and remaining milk in a bowl. Drizzle over the cake. Decorate with sugared almonds.

Easter pull apart scone cake

How to make Easter pull apart scone cake

Ingredients

Method