Save to Pinterest Tender, buttery scones inspired by classic smores, featuring chocolate chunks, graham cracker crumbs, and gooey marshmallows, all baked into flaky, golden layers.
The very first time I made these scones, my kitchen filled with the nostalgic aroma of roasted marshmallows and fresh biscuits. Each batch brings back campfire memories with every warm, gooey bite.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 1/4 cup (50 g)
- Baking powder: 1 tablespoon
- Fine sea salt: 1/2 teaspoon
- Graham cracker crumbs: 1/2 cup (60 g)
- Cold unsalted butter, cubed: 1/2 cup (115 g)
- Cold heavy cream, plus extra for brushing: 2/3 cup (160 ml)
- Large egg: 1
- Pure vanilla extract: 1 teaspoon
- Semi-sweet chocolate, chopped: 3 oz (85 g)
- Mini marshmallows: 1 cup (45 g)
- Coarse sugar (optional): 2 tablespoons
- Extra graham cracker crumbs (optional): as needed
Instructions
- Preheat and Prep:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, salt, and graham cracker crumbs.
- Cut in Butter:
- Add cold butter cubes to the dry ingredients. Cut in the butter with a pastry cutter or fingertips until pea-sized crumbs form.
- Combine Wet Ingredients:
- In a separate bowl, whisk together cream, egg, and vanilla extract. Pour into the flour mixture and gently stir until a shaggy dough forms.
- Fold in Add-ins:
- Fold in chopped chocolate and mini marshmallows until just combined.
- Shape and Fold Dough:
- Turn dough onto a lightly floured surface. Gently pat into a 1-inch (2.5 cm) thick rectangle. Fold the dough in half, turn 90°, and gently pat out again. Repeat the folding process 2 more times for extra flakiness.
- Shape and Cut:
- Shape dough into a 7-inch (18 cm) circle. Cut into 8 wedges and transfer to prepared baking sheet, spacing slightly apart.
- Add Topping:
- Brush tops with cream. Sprinkle with coarse sugar and extra graham cracker crumbs if desired.
- Bake:
- Bake for 16–18 minutes, or until golden brown and set. Cool slightly before serving.
Save to Pinterest Sharing a batch of these scones with my family has become the highlight of weekend mornings. Everyone gathers around, grabbing scones straight from the tray, laughing and savoring the smores flavors together.
Required Tools
Large mixing bowl, whisk, pastry cutter or fork, baking sheet, parchment paper, knife
Nutritional Information
Calories: 320, Total Fat: 15 g, Carbohydrates: 43 g, Protein: 4 g per serving
Notes
For extra gooeyness, press a few extra marshmallows on top before baking. Try swapping semi-sweet chocolate for milk or dark chocolate, and enjoy warm with a cup of hot chocolate or coffee.
Save to Pinterest Make these scones for an easy treat that brings the magic of smores to your table. Serve warm and savor every delicious bite.
Recipe FAQs
- → How do I get extra flaky layers?
Gently fold the dough multiple times before shaping. This creates distinct, tender layers.
- → Can I use different chocolate types?
Yes, try milk, dark, or white chocolate chunks to suit your preferences and enhance flavor.
- → Is it necessary to chill the butter?
Yes, cold butter helps form flaky pockets, giving the scones a delicate texture when baked.
- → Are marshmallows vegetarian-friendly?
Check marshmallow labels for gelatin alternatives if you need a vegetarian option.
- → What is the best way to serve them?
Serve warm for gooey centers. Pair with hot chocolate or coffee for a cozy dessert experience.
- → Can I make these ahead?
Yes, bake then reheat briefly before serving for fresh, melty centers and crisp edges.