Do Ahead: These scones are best served immediately, but they can be stored, covered, at room temperature for up to 12 hours or in an airtight container in the refrigerator for up

to 2 days, then warmed in a 325°F (160°C) oven for 5 minutes.

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.

Make the scones: Grate the frozen butter on the large holes of a box grater into a small bowl. Store in the refrigerator until needed in step 5.

Sift the flour, cocoa, sugar, baking powder, baking soda, and salt into a large bowl.

In a small bowl, whisk together the buttermilk, egg, and vanilla.

Toss the grated butter into the dry ingredients until evenly distributed. Sift the crushed mini eggs. Reserve the candy dust for step 8. Add the sifted mini eggs to the dry ingredients and stir them in. Create a well in the centre of the dry ingredients, add the wet ingredients, and using a large fork, fold together the dry and wet ingredients. Mix just until all the flour is moist and the dough is still shaggy.

Using as little pressure as possible, form a ball with the dough in the bowl. Lightly dust a work surface with flour. Turn the dough out onto the work surface. Working quickly and with as little kneading as possible, shape the dough into a 6- to 7-inch disc, 1 to 2 inches thick.

Using a large sharp knife or bench scraper, cut the dough into 8 equal wedges and place on the prepared baking sheet 2 to 3 inches apart.

Make the egg wash, brush, and dust the scones: In a small bowl, thoroughly whisk the egg and water until combined. Using a pastry brush, brush the tops of the scones evenly with the egg wash. Sprinkle the candy dust over the scones.

Bake for 18 to 22 minutes, or until the scones are puffy and dry and the edges look