Nutty Chocolate-Marshmallow Scones

• 4-1/2 cups plus 2 Tbsp. flour, divided
• 4 Tbsp. sugar, divided
• 2 Tbsp. CALUMET Baking Powder
• 1-1/2 tsp. salt
• 1-1/2 cups cold butter, cut into pieces
• 5 eggs
• 1 cup plus 2 Tbsp. whipping cream, divided
• 1 cup BAKER'S Semi-Sweet Chocolate Chunks
• 3/4 cup JET-PUFFED Miniature Marshmallows
• 3/4 cup chopped PLANTERS Pecans, toasted

1. Heat oven to 400F.
2. Combine 4-1/2 cups flour, 3 Tbsp.
3. sugar, baking powder and salt in large bowl.
4. Add butter; beat with mixer until mixture resembles coarse crumbs.
5. Whisk eggs and 1 cup whipping cream in medium bowl until blended.
6. Add to flour mixture; beat just until mixture forms dough.
7. Combine chocolate chunks, marshmallows, nuts and remaining flour in separate bowl.
8. Add to dough; beat just until blended.
9. Roll out dough to 1-inch thickness on lightly floured surface.
10. Cut into 8 squares; cut each square diagonally in quarters to form 4 triangles.
11. Place on baking sheet; brush with remaining whipping cream.
12. Sprinkle with remaining sugar.
13. Bake 25 min.
14. or until golden brown.

flour, sugar, baking powder, salt, cold butter, eggs, whipping cream, jetpuffed miniature marshmallows, pecans

Taken from www.kraftrecipes.com/recipes/nutty-chocolate-marshmallow-scones-171011.aspx (may not work)