Rocky Road is a popular ice cream flavor, and the combination of chocolate, marshmallows and nuts is so well known that it can be used to make a lot more than just ice cream. For instance, these Rocky Road Scones will be instantly recognizable to fans of rocky road. They are chocolate scones with mini marshmallows, walnuts and chocolate chips. Definitely not your usual breakfast fare!
The scone dough is made much like other scones, with butter cut into a flour mixture to give the finished scones a light, flaky texture. I recommend sifting the flour mixture for this recipe because it contains cocoa powder, and you don’t want to get unincorporated lumps of it in the dough. Mini marshmallows add some extra sweetness and walnuts add a nice crunch, while those chocolate chips up the chocolate factor considerably. Walnuts could also be substituted with almonds, if you prefer almonds to walnuts in your rocky road.
These scones have a great, brownie-like chocolate flavor to them along with that light texture of a regular scone. They’re moist and not too sweet, so they still seem like a good breakfast or brunch treat, rather than a straight dessert. They are best when they are still slightly warm and fresh out of the oven, while the marshmallows are still soft. If you can’t eat them all at once, however, they will keep well for a day or two when stored in an airtight container after cooling.
Rocky Road Scones
1 3/4 cups all purpose flour
3 tbsp cocoa powder
1/3 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/3 cup butter, cold and cut into small pieces
3/4 cup buttermilk
1 tsp vanilla extract
1/2 cup mini marshmallows
1/3 cup chopped walnuts
1/4 cup chocolate chips
Preheat oven to 400F. Line a baking sheet with parchment paper.
In a large bowl, sift together flour, cocoa powder, sugar, baking powder and salt.
Add butter and toss to coat, then rub the butter into the flour mixture with your fingertips until it forms a fine, sandy mixture with no pieces of butter larger than a big pea. This can also be done by pulsing the mixture in a food processor.
Add buttermilk and vanilla and stir dough with a fork until it comes together into a shaggy, moist ball. ADd in mini marshmallows, walnuts and chocolate chips and lightly knead in until well distributed. Add an additional tablespoon of buttermilk (or even water) if the dough is too dry.
Divide dough into two pieces and shape each into a disc about 1 inch thick. Cut each disc into quarters and arrange on prepared baking sheet.
Bake for 20 minutes, until scones are set. Marshmallows will be browned and toasty.
Allow to cool slightly before serving. Leftover scones can be cooled completely and stored in an airtight container.