There are three S’more recipes I am featuring on Studio 5 today. Tune in at 1 pm (local channel 5 lifestyle show) for all the details.
1 cup whole wheat flour
1 cup all purpose flour
3/4 cup sugar
1/2 cup butter, cold and cubed
1/2 cup mini chocolate chips
1/2 cup mini marshmallows, chilled (frozen 10 minutes)
1 tbsp. baking powder
1/2 cup milk
Combine the flour and sugar together then add the cubed butter. Cut the butter into the flour and sugar mixture making a biscuit crumble. The butter should be the size of a pea. Then add the egg, chocolate chips, marshmallows, baking powder and milk. Stir with a fork just until combined. Then place the dough on a well floured surface- pressing into a round about 1″ thick. Cut into pie wedges with a floured knife and place scones onto a parchment lined baking sheet, spaced 1 ” apart.
Bake at 350 for 20-23 minutes. Remove from the heat and cool completely.
Top with a drizzle of chocolate ganache, meringue frosting (below) and crushed graham cracker crumbs.
4 egg whites
1 cup sugar
Heat the egg whites and sugar in a double boiler while stirring constantly for 3-4 minutes. Remove from the heat and beat on high until stiff peaks form. I use my Kitchen Aid mixer- perfect for this job. I scoop my frosting into pastry or freezer bags for easy storage and application. Frost scones or cookies. If you want to brown the frosting, use a kitchen torch or your broiler for 1-2 minutes. Watch carefully not to burn.
I love Studio 5 and I’m so blessed to be a part of their family.
The other recipes:
Ultimate S’more ice cream pie recipe can be found here.
Giant S’more Cookie can be found here.