Mother of pearl …
I am OBSESSED with the momofuku milk bar cookbook.
Actually … obsessed doesn’t begin to describe how I feel about this book.
It makes me laugh (seriously laugh)… read Christina Tosi’s description of ingredients and you’ll understand … especially her blurb on powdered milk …
It inspires me … every page and recipe just as original as the last; chocolate chip layer cake, birthday cake, crack pie, compost cookies … and finally … but most importantly for this blog the cornflake – chocolate chip – mini marshmallow cookies.
Mother of pearl.
Those cookies are GOOD. And I mean GOOD.
If you try the momofuku milk bar version they are that perfect balance of chewy and dense and full of flavour.
If you try my version of the same recipe, it’s thin, crispy, with a more intensely packed flavour (I think mine turn out that way because my cookie balls are smaller but get baked for the same amount of time as Christina’s).
I have to admit … I love both versions.
But the thing I love the most about the cookbook and Christina’s baking … is how inventive and original and FUN everything looks!
So I decided to get inspired.
And I turned her cornflake – chocolate chip – mini marshmallow cookies into scones.
Light and fluffy scones.
With a kick.
A kick of crunch and sweetness … that’s perfectly balanced with butter and cream and flour.
THESE ARE MY FAVOURITE SCONES EVER!
I used my go-to scone recipe (from the cheese board) and tossed in the necessary cornflake crunch, mini marshmallows and mini chocolate chips.
The result … insanely, rock-your-world, delicious scones.
And I have momofuku milk bar to thank for that.
If you think scones aren’t your thing … try these. I promise you’ll love them too … and probably become a little obsessed with momofuku milk bar too :0)
cornflake – chocolate chip – mini marshmallow scones
3 1/2 c. flours
1/2 tsp baking soda
1 tbsp baking powder
1/2 tsp salt
3/4 c. sugar
1 c. butter, cold, cut into cubes
1 c. heavy cream
1 c. buttermilk
3 c. cornflake crunch
2/3 c. mini chocolate chips
1 1/4 c. mini marshmallows
Preheat your oven to 375 F.
In a large bowl mix together the flour, baking soda, baking powder, salt and sugar. And I mean … use your hands to just mix it all up (no fancy gadgets required for this recipe).
Toss in the cubes of butter, and then, using your hands, gently massage them into the dry mixture.
Yep … I said massage. You basically just want squeeze the butter between your fingers into the flour. You can use a pastry cutter for this … but I don’t do that. I use my fingers.
It takes a couple of minutes … I should have taken a picture of what the dough looks like – but you basically want to rub the cubes of butter into the flour … until it kinda holds … but doesn’t totally.
I think that was the worst explanation EVER!
Once that happens … toss in the cornflake crunch, the mini marshmallows and the mini chocolate chips.
Mix them into the flour / butter mixture.
Make a well in the centre and pour in the heavy cream and buttermilk.
I normally grab my wooden spoon at this point (but feel free to keep using your hands) and mix briefly. You’ll notice that it will gather together pretty quickly – and that some of the flour remains on the bottom of the bowl. No biggie.
I decided not to roll these scones out … instead I used my ice cream scoop and I scooped out balls of dough.
Place the scones on a cookie sheet covered in parchment paper - leaving about an inch between each scone – brush with egg wash and sprinkle with some sugar.
Bake for about 17 minutes.
Remove from the oven and let stand on the cookie sheet for 5 minutes – then cool completely on a wire rack.
Just the smell of these babies are gonna make you want to dig right in … the smell of toasted marshmallows and then cornflake crunch will fill your kitchen and leave you with a happy little smile on your face.
So although you might try to resist … just do it. Dig in and enjoy all the goodness these scones have to offer :0)
You do end up with about 3 dozen scones – perfect for baking some and freezing the rest … the best way to do that is to freeze them shaped and on a cookie sheet, then storing in an air-tight container. Bake straight from frozen (and don’t forget the egg wash and sprinkled sugar).