Monday, August 15, 2016

S'mores Drop Scones with Kerbey Lane Mix




S'mores Drop Scones.  What better summer treat to celebrate on this super-hot August day?


Please note that I was given Kerbey Lane Pancake Mix to use for this recipe.  As always, all thoughts & opinions are honest & my own. 



As a girl, one of my favorite things about going on camping trips as a Girl Scout was making ooey, gooey s'mores.  The sleeping in a tent part was ok & starting a fire was fun, but I loved the taste of a warm marshmallow & melty chocolate.  Best part of camping? I think so. :)  I even had a fascination with burning giant marshmallows on our gas stove as a pre-teen.  Because the only thing better than a toasty marshmallow is a crispy on the outside, liquid on the inside burnt marshmallow.  Ammiright?

These days, I prefer s'mores inspired baked treats.  Less messy & you can make them anytime.  No campfire required!



Today's treat is made even simpler, with the help of Kerbey Lane Buttermilk Pancake Mix.  If you've ever had the pleasure of eating in one of Austin's Kerbey Lane Cafes, I hope you tried the pancakes.  Light, fluffy with a hint of sweet (no syrup required!) Kerbey Lane's Buttermilk Pancakes are delicious.  Which is why I thought their easy pancake mix would make for a great base for these scones.

Man, I was right.  Along with the mallow bits (find them here) and mini chocolate chips, the pancake mix makes for a not overly sweet scone that's big on flavor, but has no added sugar.  And it pairs perfectly with a warm cup of coffee.




S’mores Drop Scones

Makes 12 - 15 large scones

1/2 cup finely crushed graham crackers
2 teaspoons baking powder
1 teaspoon salt
3/4 cup mallow bits (plus extra for topping)
3/4 cup mini chocolate chips (plus extra for topping)
1 to 1 1/4 cups half and half

Preheat oven to 375 degrees.

Whisk pancake mix, crushed graham crackers, baking powder and salt.  Add in mallow bits and mini chocolate chips, reserving a few extras to top the scones with before baking.  Using a wooden spoon or rubber spatula, mix in half and half.  Avoid over-mixing, and start by adding 1 cup of half and half.  If the mix is overly dry, add a little more half and half, a tablespoon at a time.  Once everything is incorporated, take two large clean spoons & drop scones onto parchment-lined baking sheets.  Be sure to leave ample room between each scone on the baking sheet.  After portioning out scones, top with extra mallow bits and mini chocolate chips.  This is key!

Place scones in oven and bake for 14 - 16 minutes, or until golden brown.  These are best served day-of.

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