Bunny Scones for Easter

It’s Michele from Cakewalk Baking and I’m back to share with you one of my favorite Easter traditions – making bunny scones. One of my first college roommates introduced me to the idea (Thanks, Nicole!) and I have been making them ever since. I love having little traditions that my son looks forward to each holiday and this recipe is so simple we can make them together.

I like to serve these cuties with homemade jam and lemon curd and I think I may even attempt making clotted cream this year. It’s best to eat them the day they are baked, but you can reheat them for a few seconds in the microwave (if you have any left over!).

photos © cakewalk baking

Bunny Scones

Ingredients

2” - 3” bunny cookie cutter
2 cups all-purpose flour
1/4 cup granulated white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup cold unsalted butter, cut into pieces
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup heavy cream

Directions

Cut the butter into ½” and keep in the freezer until needed. Combine all of the dry ingredients in the bowl of a food processor and pulse to combine. Add the butter a few pieces at a time and pulse until it resembles a coarse meal. Add the egg and cream and pulse just until it comes together.
 

Transfer on to a floured surface and knead the dough together gently. Pat into a circle 1/2” thick. Dip your cookie cutter flour and cut out bunny shapes. Place them 2” apart on a parchment covered baking sheet. Combine the left over dough and cut out your bunnies (only re-roll the dough once as it will get too tough). Brush the tops of the scones lightly with cream. Bake at 425° for 12 – 15 minutes until lightly browned.