Nutty Chocolate Marshmallow Scones Food

HAZELNUT CHOCOLATE CHIP SCONES

Steps:

• Preheat oven to 400°. Whisk together first 5 ingredients; cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together egg, buttermilk and vanilla; stir into crumb mixture just until moistened. Stir in chocolate chips and hazelnuts., Turn onto a lightly floured surface; knead gently 8 times. Pat dough into a 6-in. circle. Cut into 8 wedges; place on a greased baking sheet. Bake until golden brown, 15-20 minutes. Serve warm.

TRIPLE CHOCOLATE SCONES

Steps:

• Whisk flour, cocoa powder, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
• Whisk heavy cream, egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the 6 ounces of chopped chocolate, then mix together until everything appears moistened.
• Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
• Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
• Meanwhile, preheat oven to 400°F (204°C).
• Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
• Bake for 22-25 minutes or until edges and top are set. Chocolate scones are done when a toothpick inserted into the center comes out clean. Remove from the oven and cool for a few minutes as you prepare the glaze.
• Whisk the confectioners' sugar, vanilla, and water together. Dunk warm scones into the glaze and place on a wire rack with a baking sheet or paper towels underneath to catch the glaze as it drips down. The glaze will set after several minutes, but you can serve right away. Before serving, melt the 4 ounces of semi-sweet chocolate in the microwave in 15 second increments, stirring after each increment until melted. Drizzle over scones.
• Leftover glazed or un-glazed scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

NUTTY CHOCOLATE-MARSHMALLOW SCONES

Steps:

• Heat oven to 400°F.
• Combine 4-1/2 cups flour, 3 Tbsp. sugar, baking powder and salt in large bowl. Add butter; beat with mixer until mixture resembles coarse crumbs. Whisk eggs and 1 cup whipping cream in medium bowl until blended. Add to flour mixture; beat just until mixture forms dough. Combine chocolate chunks, marshmallows, nuts and remaining flour in separate bowl. Add to dough; beat just until blended.
• Roll out dough to 1-inch thickness on lightly floured surface. Cut into 8 squares; cut each square diagonally in quarters to form 4 triangles. Place on baking sheet; brush with remaining whipping cream. Sprinkle with remaining sugar.
• Bake 25 min. or until golden brown.

EASY CHOCOLATE MARSHMALLOW MOUSSE

Steps:

• Combine the marshmallows, 1/2 cup of the cream, and salt in a large saucepan and heat over medium heat, stirring frequently with a rubber spatula until the marshmallows have melted and the mixture is smooth, about 4 minutes. Meanwhile, microwave the chocolate chips on high in a large microwave-safe bowl until mostly melted, 2 minutes. Pour the marshmallow mixture over the chocolate chips and stir until completely combined. Set aside until completely cool, about 2 hours.
• Meanwhile, whip the remaining 1 1/2 cups cream in a large bowl with a hand mixer on medium speed or a whisk until stiff peaks form. Refrigerate, covered, until the chocolate mixture is ready.
• Gently fold the whipped cream into the chocolate mixture in three batches. It'll take a while to completely incorporate, so be patient. Serve immediately or divide into individual serving dishes or ramekins and refrigerate, covered, for up to 3 days.

WALNUT SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7 and lightly dust a baking sheet with flour. Mix the flour, baking powder and a good pinch of salt in a large bowl. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs. Add the chopped walnuts and the milk, mix together using a cutlery knife until clumping together, then tip onto your work surface and squash together to form a ball - try not to work the dough too much or your scones will be heavy. Flatten the dough a little with your hand to make a disc roughly 3cm thick, then use a sharp knife to cut into 6 triangles.
• Transfer to a baking sheet, brush with a little beaten egg, then place a walnut half on each scone. Bake for 15 mins until golden and puffed, then transfer to a wire rack to cool. Serve with soft goat's cheese and fig jam, if you like.

NUTTY CHOCOLATE CRUNCH

Steps:

• Butter and line a 20cm square tin with non-stick baking parchment. In a large bowl, combine the biscuits and nuts, halving any larger nuts. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally until smooth and glossy, then pour this over the biscuit and nut mixture.
• Tip the mixture into the tin, then flatten lightly - it doesn't need to be completely smooth. Chill for at least 2 hrs or overnight before cutting into squares.