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Butterfinger Scones | Can't Stay Out of the Kitchen | Delight your family & friends with these spectacular #ButterfingerScones on your next #breakfast buffet. After just one bite they'll be swooning. These luscious #scones are sweeter than the traditional variety & include #Butterfingers & a luscious #chocolate #icing with more #ButterfingerCandyBars sprinkled over top. Perfect for a weekend, company or #holiday breakfast. Utterly irresistible! #chocolate #PeanutButter #HolidayBreakfast

Butterfinger Scones

Teresa Ambra
Butterfinger Scones are rich, decadent and divine! These spectacular scones include Butterfingers in the scone as well as the Chocolate Icing. They are so heavenly and irresistible that your family will gobble them up immediately. Great treat for a weekend, company or holiday breakfast. If you enjoy Butterfinger Candy Bars, they're even more awesome in these amazing scones.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 8
Calories 653 kcal

Equipment

  • 1 18x26" 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

NOTE:  You will not need all of the egg wash.
 
NOTE: My scones took 23 minutes to cook completely.
 
NOTE: I sprinkle the knife with flour before cutting the scone dough into eighths to prevent the dough from sticking.
 
NOTE: This is not the traditional way to make scones which usually turn out dense and dry. Mine have a softer, bread-like texture and are sweeter than regular scones.
 
NOTE: To sour milk: measure half-and-half or whole milk into a measuring cup. Add about a tablespoon of vinegar and allow mixture to sit out on counter for about 5 minutes to thicken before using in recipe.
 
NOTE: I used about 8 fun-size Butterfinger Bars for the scones (1 cup chopped Butterfingers) and about 4 fun-size Butterfinger Bars for the top of the glaze (1/2 cup chopped Butterfingers).
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 653kcalCarbohydrates: 111gProtein: 9gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 61mgSodium: 435mgPotassium: 231mgFiber: 3gSugar: 69gVitamin A: 472IUVitamin C: 0.1mgCalcium: 115mgIron: 3mg
Keyword breakfast, brunch, Butterfingers, holiday breakast, scones
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