I saw these in the Alice's Teacup Cookbook. I was feeling homesick for New York and these were just too odd not to try. Out of the oven, they are great. Later on the marshmallows kind of liquefy. Odd, really. But I would make them for my nieces to eat that day. And the marshmallows kind of melt in the oven and taste like burnt sugar.
Rice Krispies Treats Scones
from Alice’s Tea Cup
3 cups all purpose flour
1/3 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
3/4 cup butter, chilled and cut into pieces
1 1/2 cups mini marshmallows
1 cup puffed rice cereal (i.e. Rice Krispies)
1 1/4 cups buttermilk
1/2 tsp vanilla extract
1/4 cup heavy cream, for topping
1/2 cup sugar, for topping
Preheat oven to 425F. Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add butter and rub in with your fingertips until mixture resembles coarse, wet sand, with no pieces of butter larger than a pea remaining. This can also be done by pulsing the mixture in a food processor.
Stir in marshmallows and puffed rice cereal, then add buttermilk and vanilla and stir until mixture comes into a ball and no streaks of dry ingredients remain.
Turn dough out onto a floured surface (dough will be sticky), lightly flour your hands and press dough into a rectangle about 8×12-inches and about 1 inch thick.
Use a sharp knife and cut dough lengthwise in half. Make four even, vertical cuts (three, for larger scones), dividing the dough into 8 squares. Cut squares diagonally in half, creating 16 triangular scones. Place on baking sheet, leaving about 2 inches between scones.
Brush scones with heavy cream and sprinkle with sugar.
Bake for 12-14 minutes, until lightly browned.
Cool scones on a wire rack and serve slightly warm or at room temperature.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add butter and rub in with your fingertips until mixture resembles coarse, wet sand, with no pieces of butter larger than a pea remaining. This can also be done by pulsing the mixture in a food processor.
Stir in marshmallows and puffed rice cereal, then add buttermilk and vanilla and stir until mixture comes into a ball and no streaks of dry ingredients remain.
Turn dough out onto a floured surface (dough will be sticky), lightly flour your hands and press dough into a rectangle about 8×12-inches and about 1 inch thick.
Use a sharp knife and cut dough lengthwise in half. Make four even, vertical cuts (three, for larger scones), dividing the dough into 8 squares. Cut squares diagonally in half, creating 16 triangular scones. Place on baking sheet, leaving about 2 inches between scones.
Brush scones with heavy cream and sprinkle with sugar.
Bake for 12-14 minutes, until lightly browned.
Cool scones on a wire rack and serve slightly warm or at room temperature.
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