Campfire S’mores Scones
Recipe by Whitney Miller, Winner, Fox’s Masterchef Season One
Photo by Justin Fox Burks
Yield: about 12 scones
cooking spray as needed
about 8 graham crackers
1 cup self-rising flour, plus more for shaping and cutting
1/4 teaspoon baking powder
1/8 teaspoon baking soda
pinch fine sea salt
1/3 cup cold unsalted butter, cut into cubes
2 1/2 tablespoons firmly packed light brown sugar
2 large eggs, divided
4 tablespoons buttermilk
1/3 cup semi-sweet chocolate chips
Maple Marshmallow Topping (recipe included)
Heat oven to 425 degrees. Grease a baking sheet with cooking spray. Place graham crackers in a spice grinder or the bowl of a food processor, and process until a powder forms. You’ll need 2/3 cup. Pour graham flour into a large bowl. Sift flour, baking powder, baking soda, and salt over graham flour.
Add butter and using a fork, cut it into flour mixture until mixture resembles coarse crumbs. Stir in brown sugar.
In a bowl beat 1 egg and buttermilk until blended. Stir into flour mixture and mix until just incorporated. Stir in chocolate chips. Using your hands, lightly knead dough to form a soft, slightly sticky dough.
Place dough on a lightly floured surface and shape into a round. Pat dough into a 3/4- to 1-inch-thick round. Using a floured 2-inch cutter, quickly push cutter down through dough, and lift without twisting. Place scones on prepared pan. Reshape remaining dough and repeat until all dough has been used.
Beat remaining egg in a bowl. Brush tops of scones with beaten egg. Bake scones for 7 minutes. Transfer them immediately to a wire rack to cool.
Make Maple Marshmallow Topping while scones are baking and cooling.
Once scones have cooled, spoon a dollop of Maple Marshmallow Topping on top of each. Using a hand torch, toast each marshmallow-topped scone until browned. If you do not have a hand torch, heat the broiler and broil scones until browned. Serve slightly warm.
Maple Marshmallow Topping
1 1/4-ounce envelope unflavored gelatin
1/4 cup plus 2 tablespoons pure maple syrup
For the Maple Marshmallow Topping
Pour 1/4 cup cold water into a small saucepan. Sprinkle gelatin over water, and cook over low heat until gelatin has dissolved, stirring constantly. Add maple syrup, and stir until combined. Increase heat to medium-high, and cook until mixture almost comes to a boil. Pour warm syrup into a deep mixing bowl. Using an electric hand mixer beat on high speed for about 12 minutes, or until doubled in volume and soft peaks form.
Photo by Justin Fox Burks
Yield: about 12 scones
cooking spray as needed
about 8 graham crackers
1 cup self-rising flour, plus more for shaping and cutting
1/4 teaspoon baking powder
1/8 teaspoon baking soda
pinch fine sea salt
1/3 cup cold unsalted butter, cut into cubes
2 1/2 tablespoons firmly packed light brown sugar
2 large eggs, divided
4 tablespoons buttermilk
1/3 cup semi-sweet chocolate chips
Maple Marshmallow Topping (recipe included)
Heat oven to 425 degrees. Grease a baking sheet with cooking spray. Place graham crackers in a spice grinder or the bowl of a food processor, and process until a powder forms. You’ll need 2/3 cup. Pour graham flour into a large bowl. Sift flour, baking powder, baking soda, and salt over graham flour.
Add butter and using a fork, cut it into flour mixture until mixture resembles coarse crumbs. Stir in brown sugar.
In a bowl beat 1 egg and buttermilk until blended. Stir into flour mixture and mix until just incorporated. Stir in chocolate chips. Using your hands, lightly knead dough to form a soft, slightly sticky dough.
Place dough on a lightly floured surface and shape into a round. Pat dough into a 3/4- to 1-inch-thick round. Using a floured 2-inch cutter, quickly push cutter down through dough, and lift without twisting. Place scones on prepared pan. Reshape remaining dough and repeat until all dough has been used.
Beat remaining egg in a bowl. Brush tops of scones with beaten egg. Bake scones for 7 minutes. Transfer them immediately to a wire rack to cool.
Make Maple Marshmallow Topping while scones are baking and cooling.
Once scones have cooled, spoon a dollop of Maple Marshmallow Topping on top of each. Using a hand torch, toast each marshmallow-topped scone until browned. If you do not have a hand torch, heat the broiler and broil scones until browned. Serve slightly warm.
Maple Marshmallow Topping
1 1/4-ounce envelope unflavored gelatin
1/4 cup plus 2 tablespoons pure maple syrup
For the Maple Marshmallow Topping
Pour 1/4 cup cold water into a small saucepan. Sprinkle gelatin over water, and cook over low heat until gelatin has dissolved, stirring constantly. Add maple syrup, and stir until combined. Increase heat to medium-high, and cook until mixture almost comes to a boil. Pour warm syrup into a deep mixing bowl. Using an electric hand mixer beat on high speed for about 12 minutes, or until doubled in volume and soft peaks form.