Butterfinger Scones Recipes

BUTTERMILK SCONES

Buttermilk Scones image

Provided by Food Network

Yield 16 scones

Number Of Ingredients 9

Ingredients

3 cups flour
1/3 cup sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter
1 cup buttermilk
1/2 cup currants (optional)
1 tablespoon heavy cream, for brushing

Steps:

Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Add currants, if desired.
Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade.

BUTTERFINGER SCONES

Butterfinger Scones image

These are chuck full of Nestle's butterfinger pieces and are very tender--I tweaked this recipe from a chocolate chip recipe . They are flaky and addicting and you are going to love them- Give them a try.

Provided by Pat Duran @kitchenChatter

Categories Biscuits

Number Of Ingredients 14

Ingredients

SCONES:
2 cup(s) all purpose flour
1/4 cup(s) butter, room temperature
2 tablespoon(s) brown sugar, light
1/2 teaspoon(s) salt
2 1/2 teaspoon(s) baking powder
3 tablespoon(s) creamy peanut butter
1/2 cup(s) butterfinger pieces (nestle's)
2 large eggs
1/3 cup(s) half and half
TOPPING:
1 large egg, beaten
1/4 cup(s) butterfinger pieces(nestle's)
1 tablespoon(s) granulated sugar

Steps:

Heat oven to 425^. Cover cookie sheet with parchment paper and spray with cooking spray. --- In a large bowl combine flour, butter, sugar, salt, baking powder and peanut butter. Mix well with wooden spoon until mixture is the size of small peas.
Add butterfinger pieces, eggs and half and half. Mix just until slightly blended to make a soft dough . Do not over mix.
Place dough on flat surface lightly sprinkled with powdered sugar. Press dough down to about 3/4 inch thickness. Cut dough into quarters. Cut each quarter into 3 triangles.
Place scones on parchment cookie sheet 1/2 inch apart. Topping: Brush scones with egg and sprinkle them with a mixture of butterfinger pieces and the sugar. Bake 10 minutes of until lightly browned. Remove to cool on wire rack.

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