Butterfinger Scones

🧂 Ingredients

• 2 cups unbleached all-purpose flour

  (bleached flour toughens baked goods)
• 1/3 cup granulated sugar
• 1 1/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. sea salt
• 1/2 cup salted butter

  cold (1 stick)
• 1 cup Butterfinger Candy Bars

  chopped
• 1 tsp. pure vanilla extract
• 3/4 cup buttermilk

  or soured milk (see below)
• 1 large egg
• 1 tbsp. half-and-half

  or whole milk
• 1/2 cup unbleached all-purpose flour

  (approximately) to roll out and knead the scones
• 3 cups powdered sugar
• 1/3 cup cocoa powder
• 1 tsp. pure vanilla extract
• 6 tbsp. half-and-half

  or more as needed
• 1/2 cup Butterfinger Candy Bars

  chopped

Instructions

• 1 Preheat oven to 400º.
• 2 Line a cookie sheet with parchment paper; set aside. 
• 3 In a large mixing bowl, place flour, granulated sugar, baking powder, baking
  soda and salt.
• 4 Stir or whisk well to combine ingredients.
• 5 Add butter and cut into mixture with a pastry blender until coarse crumbs form.
• 6 Add chopped Butterfingers and stir again to combine.
• 7 Measure out buttermilk in a small measuring cup.
• 8 Add vanilla extract and stir to combine.
• 9 Pour buttermilk mixture into flour mixture adding only enough to make a soft
  dough.
• 10 Stir ingredients to combine; mixture will be on the dry side.
• 11 Measure out about ½ cup of flour.
• 12 Sprinkle a few tablespoons of flour on the bread board.
• 13 Transfer dough to the floured bread board; sprinkle very generously with some of
  the flour; knead dough about 6-10 times.
• 14 Turn dough over about half way and sprinkle with more flour.
• 15 Knead 6-10 more times.
• 16 Pat dough into a 7-inch round about one to two inches deep.
• 17 Cut the dough into eighths.
• 18 Transfer the scones onto the parchment paper-lined cookie sheet.
• 19 Combine egg and cream in a small bowl with a whisk.
• 20 Brush each scone with egg/cream mixture.
• 21 Bake at 400º for approximately 20 minutes, or until a toothpick inserted in
  center comes out clean.
• 22 Remove scones to wire racks and cool approximately 10 minutes before adding
  glaze.
• 23 Add glaze and serve. 
• 24 In a large sized mixing bowl, whisk half-and-half, powdered sugar, cocoa and
  vanilla extract until smooth.
• 25 Set scones on wire cooling rack.
• 26 Spoon icing over top of each scone and spread with the back of a measuring
  spoon.
• 27 (It usually only takes about one to two tablespoons icing for each scone).
• 28 Sprinkle each scone immediately with chopped Butterfingers after glazing the
  scone.
• 29 (Don’t let the icing dry!)
• 30 Let glaze set for 5-10 minutes before serving.
• 31  Serve.

Nutrition Info