Sprouted S’more Scones
Makes 2 dozen 2″ scones

For many, s’mores evoke memories of childhood adventures around the campfire – singalongs and ghost stories, starlight and mosquitoes. But these scrumptious treats don’t have to be a thing of the past. Featuring the powerhouse combo of gooey marshmallows and rich dark chocolate, our s’more scones make a great breakfast or an ideal accompaniment to afternoon tea. Plus, because they are filled with wholesome ingredients like PureLiving Sprouted Sorghum Flour and Shiloh Farms Allergen Free Dark Chocolate Chips, there is no reason to feel guilty when you have a second (or third!)

Ingredients:

Dry:

2 C. PureLiving Sprouted Sorghum Flour

1/2 C. PureLiving Sprouted Buckwheat Flour

1/4 C. Shiloh Farms Tapioca Flour

1/4 C. Shiloh Farms Organic Coconut Flour

1/3 C. Shiloh Farms Organic Maple Sugar

1 1/2 Tbsp. aluminum-free baking powder

1 tsp. Shiloh Farms Himalayan Pink Salt

Wet:

1/2 C. butter, cut into 1″ cubes

1 C. unsweetened coconut milk

1/2 C. plain yogurt

Additional:

1 C. Shiloh Farms Allergen Free Dark Chocolate Chips

1/2 C. mini marshmallows

Glaze:

1/2 C. boiling water

1 1/2 C. mini marshmallows

Directions:

1.  Preheat oven to 450°; lightly grease a baking sheet

2.  In a large mixing bowl, whisk dry ingredients to combine

3.  Using a pastry blender, cut butter into the dry ingredients until it resembles coarse meal; alternately, use a food processor, pulsing butter and dry ingredients 10-12 times

4.  Add remaining wet ingredients, chocolate chips, and marshmallows, stirring to incorporate; turn out onto lightly floured surface and knead a few times until it forms a workable dough

5.  Pat dough into a 1/2″ thickness; with a 2″ biscuit cutter, cut out individual scones; gather dough scraps, knead lightly, and repeat process until all dough is used

6.  Line on prepared baking sheet, leaving 1″ between scones

7.  Bake in preheated 450° oven for 12-15 minutes; allow to cool 10 minutes

8.  While scones are baking, combine glaze ingredients in glass measuring cup, stirring until marshmallows are fully dissolved; let stand 10 minutes, or until water and marshmallow separate, with marshmallow glaze floating to the top

9.  Once scones have cooled, spoon marshmallow glaze onto each scone; serve immediately