Butterfinger Scones
Rich, decadent, divine, “to die for”, Butterfinger Scones are all that and more! These amazing scones start with one of my favorite scones recipes and then add Butterfingers to the mix! They’re iced with a rich, chocolate icing and then more Butterfingers are sprinkled over top of the icing before it dries. Truly, these scones are irresistible!
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I had so many Butterfinger Candy Bars leftover after Christmas Cookie baking that I had to think up ways to use those wonderful candies. I threw in Butterfinger Meltaways as a last second addition to my Christmas Cookie gift bags. Still I had several bags that needed to be used up. So I made Butterfinger Donuts, Butterfinger Scones and I have a few ideas for a few other sweet treats I’ll make to finish off all those bags of candy. 🙂
I took these luscious scones and some Cranberry Orange Scones with me to church for our Hostess Committee on New Year’s Eve. I like to bring sweet treats for those of us who rise early on Sundays to help with ushering the 8 am and 9:30 am services. The scones were so incredibly good no one could believe I made them and shared with all. (I guess only bakeries can make great tasting stuff!) Ha. People kept coming up to me, “Did you really make these?” Seriously, everyone was drooling over both kinds of scones.
We cut most of the scones in half lengthwise, otherwise they are so big no one would even try a bite. Thankfully, these were gobbled up very quickly. But then again, my scones are not made like traditional scones. These are sweet, like donuts, and have an almost bread-like texture rather than the dry, tough scones you may have been raised on. (They are not hockey-pucks!)
While these scones are a bit of work from chopping up the Butterfingers and adding the icing afterwards, they are so amazingly good you will be highly rewarded when everyone rages over them! I’m not kidding. If you have ingredients to make a double batch, you may want to consider it!
Butterfinger Scones are will melt in your mouth and you’ll find they’re the perfect treat to put around your breakfast buffet for a weekend, company or holiday breakfast. And your family and friends will be delighted. Take that to the bank!
Butterfinger Scones are absolutely sensational!
You and your family will be drooling over every bite!
These lovely scones just seem to melt in your mouth. They are THAT good.
Butterfinger Scones are delightful for a company or holiday breakfast.
Here’s what I did.
I used these ingredients for the scones.
Place unbleached flour in a mixing bowl. (Bleached flour toughens baked goods). Add granulated sugar, baking powder, baking soda and salt.
Stir ingredients to combine. Set aside.
Chop Butterfinger Bars.
Add Butterfingers.
Stir again to combine.
Cut butter in with a pastry blender.
Continue cutting in butter until coarse crumbs form. Set aside.
Add vanilla extract to buttermilk or soured milk. Stir well to combine.
Add buttermilk mixture to flour mixture.
Stir ingredients to combine. Mixture will be on the dry side.
Flour a bread board. Add scone mixture and sprinkle with flour again. Knead dough about 6-10 times. Turn dough over and knead again about 6-10 times.
Form the dough into a 7-inch round about one to two inches deep.
Cut the dough into eighths.
Transfer the scones to a parchment paper-lined cookie sheet pan.
Beat an egg in a small bowl. Add Half-and-Half.
Whisk to combine.
Brush egg wash mixture on top and sides of each scone.
Here the scones are ready for the oven.
Bake scones at 400 degrees for approximately 20 minutes or until a toothpick inserted in center comes out clean.
Transfer scones to wire cooling racks to cool ten minutes before adding glaze.
I used these ingredients for the icing.
Place powdered sugar and cocoa in a mixing bowl. Add vanilla extract.
Add half-and-half.
Whisk ingredients to combine.
Spoon a tablespoon or two of icing over top of each scone. Use the bottom of the measuring spoon to spread the icing to the edges of the top of the scone.
Glaze only one scone at a time before sprinkling chopped Butterfingers on top. Here, one of the scones is glazed.
Sprinkle chopped Butterfinger Candies over top of the freshly glazed scone.
Glaze each scone with the chocolate icing and sprinkle each with Butterfingers before glazing the next scone. Allow icing to dry before serving.
Butterfinger Scones are marvelous.
You’ll be swooning over these luscious, rich, decadent and heavenly scones.
The scones have a softer, bread-like texture and they’re so much sweeter than regular scones. These have chocolate icing and are loaded with Butterfingers for additional flavor and sweetness.
If you enjoy eating Butterfinger Candies, you’ll rave over these amazing breakfast treats.
Here’s the recipe.
BUTTERFINGER SCONES
(My own concoction)
Butterfinger Scones
Equipment
- 1 18×26" cookie sheet pan
- parchment paper
- 2 large mixing bowls
- 1 whisk
- 1 wooden spoon
- 2 wire cooling racks
- 1 bread board
- 1 sharp knife to cut scones and chop Butterfingers
- measuring cups
- measuring spoons
- 1 pastry blender
Ingredients
SCONES:
- 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
CHOCOLATE BUTTERFINGER GLAZE:
- 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
SCONES:
- Preheat oven to 400º.
- Line a cookie sheet with parchment paper; set aside.
- In a large mixing bowl, place flour, granulated sugar, baking powder, baking soda and salt.
- Stir or whisk well to combine ingredients.
- Add butter and cut into mixture with a pastry blender until coarse crumbs form.
- Add chopped Butterfingers and stir again to combine.
- Measure out buttermilk in a small measuring cup.
- Add vanilla extract and stir to combine.
- Pour buttermilk mixture into flour mixture adding only enough to make a soft dough.
- Stir ingredients to combine; mixture will be on the dry side.
- Measure out about ½ cup of flour.
- Sprinkle a few tablespoons of flour on the bread board.
- Transfer dough to the floured bread board; sprinkle very generously with some of the flour; knead dough about 6-10 times.
- Turn dough over about half way and sprinkle with more flour.
- Knead 6-10 more times.
- Pat dough into a 7-inch round about one to two inches deep.
- Cut the dough into eighths.
- Transfer the scones onto the parchment paper-lined cookie sheet.
- Combine egg and cream in a small bowl with a whisk.
- Brush each scone with egg/cream mixture.
- Bake at 400º for approximately 20 minutes, or until a toothpick inserted in center comes out clean.
- Remove scones to wire racks and cool approximately 10 minutes before adding glaze.
- Add glaze and serve.
CHOCOLATE BUTTERFINGER GLAZE:
- In a large sized mixing bowl, whisk half-and-half, powdered sugar, cocoa and vanilla extract until smooth.
- Set scones on wire cooling rack.
- Spoon icing over top of each scone and spread with the back of a measuring spoon.
- (It usually only takes about one to two tablespoons icing for each scone).
- Sprinkle each scone immediately with chopped Butterfingers after glazing the scone.
- (Don’t let the icing dry!)
- Let glaze set for 5-10 minutes before serving.
- Serve.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
If you’re planning a breakfast buffet for friends or family, these scones are a great addition to the menu.
Everyone will want one or two!
Butterfinger Scones are sweet like donuts!
Butterfinger Scones are so scrumptious, you’ll want to make these frequently. Take it to the bank!
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