• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Description

This recipe is adapted from one by Sharlena Fong of Semi Sweet Bakery. – Los Angeles Times/McClatchy-Tribune Information Services

Recipe Ingredient

  • 400g all-purpose flour
  • 40g whole wheat flour
  • 4 tsp baking powder
  • ½ tsp cinnamon
  • 50g sugar
  • Pinch of salt
  • 110g cold butter, cut into cubes
  • 2 tbsp honey
  • 1½ cups heavy cream, 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

Instructions

  1. 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.
  2. 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.
  3. Place the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin, and roll the dough three-fourths-inch thick. You should see small bits of butter in the dough. Flour a three-inch (7.6cm) round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles. Freeze the dough overnight after they're cut; the scones can be prepared up to this point and frozen for up to two weeks before baking (wrap the scones well if freezing for an extended period of time to prevent freezer burn).
  4. Heat the oven to 190°C. Brush the frozen scones with the remaining cream 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).
  5. Cool the scones on a rack before serving.

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