BUTTERFINGER SCONES

Butterfinger Scones image

Provided by Pat Duran @kitchenChatter

Number Of Ingredients 14

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.