It's Candy Bar Week! Snickers Scones!

Shelly, Kristan, and I are declaring this week CANDY BAR WEEK!!!  I'm not sure if that makes it official, but I plan on marking it on my calendar for years to come.

I started thinking about the fact that breakfast really gets the short end of the stick in candy bar consumption.  Poor breakfast.  No wonder everybody skips it.

So, I bring you....Snickers Scones.

Not like those hard scones that can be used to hammer in nails (don't get me wrong; I like those, too), these scones are light and fluffy.  Don't be put off by the candy bar name...they're not super rich and they pair beautifully with a bowl of fruit and a cappuccino.

A perfectly balanced breakfast. ;)

Also, this is a great excuse to stock up on that 50% off Easter candy. (Not that you need an excuse.)

Snickers Scones

for the scones:
3 cups unbleached, all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
8 TBSP salted butter, frozen
1 egg
1 cup buttermilk
1 teaspoon vanilla
1 cup chopped Snickers, frozen

for the topping:
4 ounces milk chocolate, chopped
1/2 teaspoon shortening
Snickers, finely chopped

Preheat oven to 450 and line a cookie sheet with parchment paper.

Stir together the flour, sugar, baking powder, soda and salt.

Grate the frozen butter on the large holes of a box grater.  Stir into the flour until well coated.

Whisk together the egg, buttermilk, and vanilla.  Pour into the flour/butter mixture and stir until combined (the dough will look very shaggy).  Fold in the chopped Snickers.

Scoop the dough out onto a floured surface and pat into an 8" circle.  Use a floured bench scraper to cut into 8 wedges.

Place the wedges 1/2" apart on a baking sheet.  If any Snickers are poking out of the dough, push them back in to avoid the caramel oozing and burning while baking.

Bake for 18-20 minutes, until golden.  Remove from the baking sheet and let cool completely on a wire cooling rack.

While the scones are cooling, make the topping.  Melt the chopped chocolate and shortening in the microwave on 50% power for 30-second intervals.  Stir after each interval until melted.  Use a spoon to drizzle over the scones.  Sprinkle on the chopped Snickers.

Candy bars for breakfast.  If it's wrong, I don't want to be right.

OK...now GO over to Kristan and Shelly's blogs.  Like, right now.  Not only are they two of the funniest and sweetest and coolest girls I know, they also work magic in the kitchen.

Kristan is making Heath Bar Salted Caramel Brownie Trifles...oh. my. word.
Shelly is making Homemade Take 5 Bars...are you kidding me?!?

Be sure to come back  for more CANDY BAR WEEK!!!

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Shelly, Kristan, and I are declaring this week CANDY BAR WEEK!!!  I'm not sure if that makes it official, but I plan on marking it on my calendar for years to come.

I started thinking about the fact that breakfast really gets the short end of the stick in candy bar consumption.  Poor breakfast.  No wonder everybody skips it.

So, I bring you....Snickers Scones.

Not like those hard scones that can be used to hammer in nails (don't get me wrong; I like those, too), these scones are light and fluffy.  Don't be put off by the candy bar name...they're not super rich and they pair beautifully with a bowl of fruit and a cappuccino.

A perfectly balanced breakfast. ;)

Also, this is a great excuse to stock up on that 50% off Easter candy. (Not that you need an excuse.)

Snickers Scones

for the scones:
3 cups unbleached, all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
8 TBSP salted butter, frozen
1 egg
1 cup buttermilk
1 teaspoon vanilla
1 cup chopped Snickers, frozen

for the topping:
4 ounces milk chocolate, chopped
1/2 teaspoon shortening
Snickers, finely chopped

Preheat oven to 450 and line a cookie sheet with parchment paper.

Stir together the flour, sugar, baking powder, soda and salt.

Grate the frozen butter on the large holes of a box grater.  Stir into the flour until well coated.

Whisk together the egg, buttermilk, and vanilla.  Pour into the flour/butter mixture and stir until combined (the dough will look very shaggy).  Fold in the chopped Snickers.

Scoop the dough out onto a floured surface and pat into an 8" circle.  Use a floured bench scraper to cut into 8 wedges.

Place the wedges 1/2" apart on a baking sheet.  If any Snickers are poking out of the dough, push them back in to avoid the caramel oozing and burning while baking.

Bake for 18-20 minutes, until golden.  Remove from the baking sheet and let cool completely on a wire cooling rack.

While the scones are cooling, make the topping.  Melt the chopped chocolate and shortening in the microwave on 50% power for 30-second intervals.  Stir after each interval until melted.  Use a spoon to drizzle over the scones.  Sprinkle on the chopped Snickers.

Candy bars for breakfast.  If it's wrong, I don't want to be right.

OK...now GO over to Kristan and Shelly's blogs.  Like, right now.  Not only are they two of the funniest and sweetest and coolest girls I know, they also work magic in the kitchen.

Kristan is making Heath Bar Salted Caramel Brownie Trifles...oh. my. word.
Shelly is making Homemade Take 5 Bars...are you kidding me?!?

Be sure to come back  for more CANDY BAR WEEK!!!

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