I have a hard time resisting Rice Krispies Treats. I don’t mean the prepackaged kind that taste rather flat – I mean the simple, homemade kind that are made simply with butter, puffed rice cereal and marshmallows. There is something about those crispy, buttery bars that is almost irresistible – especially when they’re freshly made and still slightly warm – and I can see the appeal of trying to translate it into other dishes. That is exactly what they tried to do at Alice’s Tea Cup when they came up with these Rice Krispies Treats Scones. The scones include mini marshmallows and puffed rice cereal for a cereal treat-like flavor.
The scone dough is a fairly simple recipe and it makes a very tender, fluffy buttermilk scone. The addition of the marshmallows and rice cereal is what transforms these scones. When they’re in the oven, the marshmallows bake up and almost seem to melt into the scones, leaving you with delicious pockets of sweet, toasted marshmallow flavor. The puffed rice cereal bits lend a little bit of crunch and a light cereal flavor, although you don’t get that buttery chewiness that you find in the original cereal treats.
I usually knead my scone dough lightly before cutting the scones out to give them a slightly flaky texture. This dough is not kneaded, so the resulting scones are very tender. The dough is quite sticky (and can be made both in the food processor and by hand) so be sure to flour your work surface before shaping and cutting the dough to prevent it from sticking. The scones are good when they’re at room temperature, but are really best when they are still a bit warm from the oven and you get the butter, marshmallow and cereal flavors that you get in a freshly made batch of cereal treats.
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.
Makes 16 scones.