Campfire Scones

I do not have any musical gifts, but I’ve been wanting to participate in the worship ministry at our church that Rich loves so much.  One of the things I do do well is baking, so the last couple of times Rich has played I’ve made pastries for him to take to feed the team on Sunday morning.  When I saw this recipe in the paper the other day I knew it would be perfect.  YUM-MY!  The whole wheat flour and cinnamon give a graham flavor that make this a great interpretation of s’mores.

One note:  you really, really want to line your baking sheet with parchment paper or the melted marshmallows will make an impossible mess on your pan.

Time: 1 hour, plus overnight freezing time for the dough. Makes 10 to 12 scones

• 3 1/3 cups (14.1 ounces) all-purpose flour
• 1/3 cup (1.4 ounces) whole wheat flour
• 4 teaspoons (.7 ounces) baking powder
• ½ teaspoon cinnamon
• ¼ cup (1.75 ounces) sugar
• Pinch of salt
• ½ cup (1 stick) cold butter, cut into cubes
• 2 tablespoons honey
• 1½ cups whole milk, plus ¼ cup for brushing, divided 
• 1 cup mini chocolate chips
• 1 cup mini marshmallows, plus extra for dotting the tops of the scones, if desired
• Cinnamon sugar, for sprinkling

In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl using an electric mixer, beat together the all-purpose and wheat flours, cinnamon, sugar and salt. Add the cold butter and mix at the lowest speed until the butter is reduced to the size of peas.

**I am leery of cutting in butter with a mixer so I did this by hand with a pastry cutter and then blended in the rest by hand with a fat, curved silicone spatula.  I’m leaving the original instructions in case you are braver than I.

Combine the honey and 1½ cups heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy, and there should still be bits of butter visible in the dough. Combine the chocolate chips and marshmallows, add to the dough, and mix on low speed just until incorporated.

Place the dough onto a well-floured surface and knead it into a ball.   Using your hand or a rolling pin, pat the dough into a rectangle, 3/4 thick. You should see small bits of butter in the dough. Cut the rectangle into 12 squares.

Place the scones on a baking pan lined with parchment paper.  Freeze the dough overnight after they’re cut; the scones can be prepared up to this point and frozen for up to 2 weeks before baking (wrap the scones well if freezing for an extended period of time to prevent freezer burn).

Heat the oven to 375 F. Brush the frozen scones with the remaining milk and sprinkle with cinnamon sugar. Bake until puffed and set and the tops are a rich golden brown, 25 to 35 minutes. If adding extra marshmallows to the top, sprinkle them over the scones halfway to two-thirds of the way as they bake so the marshmallows brown slightly (the extra marshmallows may deflate a bit once they come out of the oven).

Cool the scones on a rack before serving.