My husband and I met and fell in love in San Francisco, so I have very affectionate feelings towards Ghirardelli - that go beyond a lifelong love of all things chocolate. So I was excited when an Instagram contest came up to use those iconic little squares in a s'mores recipe. I have been meaning to make a s'mores scone for some time, so it was a match made in chocolate heaven. I used my personal favorite, Dark Chocolate Raspberry - because the slight tartness of the luscious raspberry filling plays well with the sweetness of the marshmallows, but feel free to use any flavor square you fancy.
I figured if I'm toasting marshmallows, why not toast a little butter too? Making brown butter crumbs was ridiculously easy, and you can use the leftovers on anything from ice cream to risotto. Use the strained butter in the marshmallow glaze and you are golden!
I even (roughly) cut these scones into the shape and size of the Ghirardelli squares - see how cute they are on top of the wrappers? Set aside a couple squares to make adorable itty bitty s'mores - by cut each square into quarters, use a single mini marshmallow, and a small square of graham cracker cut to size. If you need to save time, don't worry about toasting the marshmallows, or even making the glaze and crumbs. I used orange extract, because I really love the flavor combination of dark chocolate and orange, but this is also optional. They will be downright delicious with or without the extra fuss.
1 1/2 cups graham cracker crumbs
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
5 tablespoons cold unsalted butter
1 bag Ghirardelli Dark Chocolate Raspberry Squares (but any flavor will do)
1 cup mini marshmallows
1/2 cup heavy cream
1/2 teaspoon orange extract or zest (optional)
1/2 teaspoon vanilla bean paste (optional)
2 tablespoons cream
1/8 cup brown butter
3/4 cup mini marshmallows
1 tablespoon sifted powdered sugar
Follow these instructions for Brown Butter Crumbs. I used 1 stick of butter and 1/2 cup of dry milk powder. Set aside the crumbs and strained butter for later. Spread marshmallows out on a parchment-lined baking sheet and toast under your broiler, then set aside to cool (optional). Unwrap your chocolate squares and chop up (to about the size of a large chocolate chip). Whisk graham cracker crumbs, flour, baking powder, and salt in a large bowl. Cut cubed or grated butter into dry ingredients with a pastry cutter or fork until pea-size crumbs remain.
Stir in chopped chocolate squares and mini marshmallows. Whisk egg with cream and extract, then add to dry ingredients while stirring until a cohesive dough forms. Knead a couple times in the bowl to get everything integrated, then transfer to a parchment lined baking sheet. Pat into a rectangle (about 1" thick) and cut into squares. Pop into the freezer for 15-30 minutes while you heat the oven to 400°. Bake the scones until light golden brown, about 15 minutes. Once the scones are cool, melt together glaze ingredients in the microwave (except sugar) and whisk until smooth. Sift powdered sugar over bowl, then continue whisking until sugar is dissolved. Dip the tops of the scones into the glaze, and immediately sprinkle with brown butter crumbs (or dunk into a bowl of brown butter crumbs). Allow to set before serving.