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Chocolate Chip S'More Scones

Saturday, April 6, 2019 23:02

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I think I must have spent my childhood living under a rock because it was not until I became an adult that I ever heard of S’Mores. Popular at campfires, you toast marshmallows and then sandwich them between two graham crackers along with a square of chocolate. The heat from the marshmallows melts the chocolates. Very gooey and very scrumptious.

Twice a year our church (The Church of Jesus Christ) has what is called a General Conference, which is an opportunity for us to gather together and listen to our leaders speak. I always enjoy Conference weekend. There are two (two hour) sessions on each the Saturday and the Sunday, and on the Saturday the break in between is usually marked by enjoying some kind of scrumptious snack or treat that marks this day as special.

In Utah that might mean that they go for Ice Cream. I have heard some of our leaders refer to that on occasion. Here in the UK, we watch it from our own home. Normally we will have people invited over to watch it with us and we will enjoy some good food.

Generally speaking, for me . . . this means finger foods. Pizza, sandwiches, etc. cake.

This year I decided to make us some Chocolate Chip S’More Scones, inspired by a recipe I saw on Sugar and Charm.

She used a baking mix to make hers. I didn’t want to do that, so I used my favourite rock cake dough . . . which is much, much nicer.

Two kinds of flours (plain and self raising) are sifted together, along with some salt and baking powder . . . and then butter is rubbed into them with your fingertips.

Sugar is stirred in after that and then a mix of milk, vanilla and beaten egg, to give you a droppable consistency of dough.

And then finally some milk chocolate chips. You can vary the amount depending on how many you want in your scones. I used the full amount. Just make sure you use good quality ones.

Drop the dough onto paper lined baking sheets, leaving plenty of space in between, and then (its up to you) you can brush the tops with an egg wash. I chose not to today. If you do that, you might want to scatter a bit of demerara (Turbinado) sugar on top as well. But again it’s up to you.

They are baked in a moderately hot oven until risen and golden brown and then scooped onto a rack to cool just until you can comfortably handle them.

Carefully split and then fill with marshmallows . . .

And returned to the oven just until the marshmallow melts and gets all ooey gooey . . . scrumdiddlyumptious!

Now that’s what I call a Conference weekend worthy treat! Well, worthy of baking and eating any time really! Woo hoo! Moreish!

Chocolate Chip S’More Scones

Yield: 6 large ones

Author: Marie Rayner

prep time: cook time: total time:

Somewhere between a bun and scone, filled with milk chocolate chips and marshmallows. You will want to enjoy these warm with an ice cold glass of milk or a hot drink.

ingredients:

150g of plain flour (1 cup + 1 1/2 TBS)
150g self raising flour (1 cup plus 1 1/2 TBS)
pinch salt
1 tsp of baking powder
125g of cold unsalted butter, cut into bits (1/2 cup)
100g of golden caster sugar (1/2 cup)
180g to 270g milk chocolate chips (1 to 1 1/2 cups)
1 tsp pure vanilla extract
1 large free range egg, beaten
4 to 5 TBS milk

You will also need:

1 free range egg yolk, beaten with 1 TBS water (optional)
marshmallows

instructions:

Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking tray with baking parchment. Set aside.
Sift both flours into a large bowl along with the salt and baking powder. Drop in the cold butter. Rub the butter into the flour mixture, using a snapping motion with your fingertips, until the mixture resembles fine dry bread crumbs. Stir in the sugar. Beat together the egg and 4 TBS of the milk. Add all at once to the mixture and stir in to form a soft dough. If you need the additional TBS of milk to do this, then add it now. Stir in the chocolate chips Divide into six equal parts and drop by a spoon onto the baking sheet leaving plenty of space in between. If desire, brush the top of each with some of the beaten egg yolk/water mix. Bake for 15 to 20 minutes, until well risen and golden brown. Remove from the oven. Leave on the tin for five minutes then scoop off to a wire rack to cool until you can handle them comfortably. Do not turn off the oven.
Carefully split each bun in half horizontally. Place the bottoms back onto the baking sheet and top with marshmallows. Place the tops over the marshmallows. Return to the oven for several minutes to melt the marshmallow. Serve warm.

Created using The Recipes Generator

Our marshmallows over here in the UK are always a mix of pink and white. I am not sure why that is. You only ever very rarely see completely white ones, and then they are called American marshmallows.

It doesn’t really matter, these taste good no matter what. The kids are really going to enjoy them! Happy Weekend!

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/

Source: https://theenglishkitchen.blogspot.com/2019/04/chocolate-chip-smore-scones.html

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