S’MORE SCONES have a gooey marshmallow filling, topped with a chocolate glaze and graham cracker crumbs that will bring back delicious memories of sitting around a campfire eating s’mores.
8 tablespoons butter
1 1/4 cups unbleached flour
1/2 cup whole wheat pastry flour
1/2 cup unsweetened cocoa powder
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 ounces bittersweet chocolate
2 teaspoons espresso powder
2 tablespoons chocolate syrup
1 cup buttermilk
3 tablespoons water
3/4 teaspoon unflavored gelatin
4 tablespoons butter, melted
1 teaspoon vanilla extract
1 1/4 cups marshmallow cream
2/3 cup semisweet chocolate chips
3 tablespoons butter
1 1/4 cups marshmallow cream
3/4 cup graham cracker crumbs
CHOCOLATE SCONES: Preheat oven to 400 degrees F. Grate butter and put in freezer. Meanwhile, in a large mixing bowl combine the flours, cocoa powder, sugar, baking powder, baking soda, and salt. Mix frozen grated butter into dry ingredients until butter is coated with the flour mxture; set aside.
Melt 2 ounces bittersweet chocolate in microwave, stirring every 30 seconds. Stir espresso powder into melted chocolate. Stir chocolate syrup into melted chocolate-espresso mixture. Whisk melted chocolate mixture into buttermilk until it looks like chocolate milk. Add chocolate-buttermilk mixture to dry-butter mixture, stirring until just combined (do not overmix).
Place dough on a heavily floured work surface, pat into a square. Roll out dough into a 12-inch square. Fold into thirds, and then fold into thirds the other direction (you should have a square dough). Place square dough on a flour plate and put in the freezer for 5 minutes.
Remove dough from freezer and pat or roll to 1/2-inch thick. Cut with 3-inch round biscuit cutter. Place 2″ apart on a parchment-lined baking sheet. Bake at 400 degrees F. for 15-18 minutes. Do not overbake. Remove scones with parchment from baking sheet onto cooling rack; cool completely.
FILLING: While scones are baking, combine water and gelatin in large bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Stir in butter and vanilla until combined. Let mixture cool until just warm to touch, then add marshmallow creme; whisking until smooth; refrigerate until set, about 30 minutes.
GLAZE FROSTING: Microwave chocolate and butter in small bowl, stirring occasionally, until smooth, about 30 seconds. Cool glaze to room temperature, about 10 minutes.
ASSEMBLE SCONES: Cut off top third of scones; place 1 Tbsp filling each scone. Replace tops, frost with 1 Tbsp. cooled glaze, and let sit 5 minutes. Sprinkle each scone with 1 Tbsp. graham cracker crumbs. Place scones in the refrigerator to set-up the glaze. Serve at room temperature. (these scones freeze well, just let stand at room temperature for 30 minutes, then serve)