These are impressive scones in my humble opinion. They are sweet, but the dough itself isn't overly sweet. My favorite part of these scones was how nicely the scones themselves rose into fluffy mounds of deliciousness. This would be an excellent base recipe for other scone additions.
3 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 stick butter, frozen
1 cup buttermilk
1 tsp. vanilla
1 cup chopped Snickers, frozen
4 oz. milk chocolate chips
Preheat oven to 450°F, and line a cookie sheet with parchment paper or Silipat. Stir together the flour, sugar, baking powder, baking 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 just combined. Fold in the chopped Snickers.
Scoop the dough out onto a floured surface, and pat into an 8-inch circle. Use a floured bench scraper to cut into 8 wedges.
Place the wedges at least 1/2-inch 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 to 20 minutes, until golden. Remove from the baking sheet, and place on a wire rack to cool. While the scones are cooling, make the topping. Melt the chopped chocolate on medium power in the microwave, stirring every 30 seconds or so. Use a spoon to drizzle over the scones. Sprinkle on the chopped Snickers. Makes 8 scones.
Let cool 10 minutes on a wire cooling rack prior to eating to avoid scorching your mouth.