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.
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.)
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 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.
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.
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!!!