S'mores scones

It's the beginning of November and the smell of bonfires is in the air. Grab your coats, scarves and gloves, wrap up warm and go watch the nearest firework display then come back sit in front of the fire and enjoy this marshmallowy s'more goodness.

225g self-raising flour
1 tsp baking powder
50g butter or margarine
25g golden caster sugar
1/4 tsp cinnamon
100 ml milk (plus a little extra if needed)
1 tsp vanilla extract
3 tbsp chocolate spread (I used cadburys)
marshmallows (about 12)

Preheat the oven to 220C/425F/Gas mark 7
Sift the flour and baking powder into a bowl. Rub in the butter or margarine with your finger tips until it resembles fine breadcrumbs, then stir in the sugar.
Mix the milk and vanilla extract together, then add enough milk to make a soft dough. Turn on to a floured surface and knead very lightly.
Split the dough in half, roll the dough into two equal sized circles about 6-7" in diameter. Transfer one of the circles onto a baking tray and spread the chocolate spread, evenly leaving half a centimetre gap around the edge, if you don't have chocolate spread alternatively you can use grated chocolate. Place the other circle on top of the chocolate spread and make sure the edges are sealed, then roughly cut it into 8 triangles.
Bake in a preheated oven for 10-12 minutes until well risen and golden round the edges.
Cut the marshmallows in half and place on top of the scones leaving a slight gap between each marshmallow, place under the grill for 3-5 minutes or until marshmallows are melted and toasted on top, try not to put the marshmallows too close to the edge or they'll slip down the sides of the scones.
Leave too cool on the baking tray or they'll make a giant mess.

I prefer eating these warm so I put them in the microwave on high for 20 seconds before eating.