Save Tender & buttery scones inspired by classic smores combine chocolate chunks, graham cracker crumbs & gooey marshmallows, all baked into flaky layers for a nostalgic dessert treat.
I first made these on a rainy weekend when our campfire plans were canceled & my family instantly fell in love with the gooey centers & golden biscuit edges.
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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) plus extra for topping (optional)
- Cold unsalted butter: 1/2 cup (115 g), cubed
- Cold heavy cream: 2/3 cup (160 ml), plus extra for brushing
- Large egg: 1
- Pure vanilla extract: 1 teaspoon
- Semi-sweet chocolate: 3 oz (85 g), chopped
- Mini marshmallows: 1 cup (45 g) plus extra for topping (optional)
- Coarse sugar: 2 tablespoons (optional)
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Instructions
- Prep oven & pan:
- 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 & graham cracker crumbs.
- Cut in butter:
- Add cold butter to the mixture. Use a pastry cutter or fingertips to blend until pea-sized crumbs form.
- Combine wet:
- Whisk cream, egg & vanilla in a separate bowl. Pour into dry mixture & gently stir to form a shaggy dough.
- Add smores mix-ins:
- Fold in chopped chocolate & mini marshmallows just until combined.
- Shape & fold:
- Turn dough onto a lightly floured surface. Pat into a 1-inch thick rectangle, fold in half, turn 90°. Repeat folding 2 more times for flakiness.
- Cut & arrange:
- Shape dough into a 7-inch circle & cut into 8 wedges. Transfer to sheet, spaced apart.
- Top & bake:
- Brush tops with cream & sprinkle with coarse sugar & extra graham cracker crumbs (optional). Bake 16-18 minutes, until golden & set.
- Cool & serve:
- Let scones cool slightly. Serve warm for melty marshmallow centers.
Save Serving these fresh from the oven brought back childhood campfire memories & sparked joy around our table as everyone reached for seconds.
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Required Tools
Large mixing bowl, whisk, pastry cutter or fork, baking sheet, parchment paper, knife
Allergen Information
Contains wheat (gluten), dairy, eggs & soy (if present in chocolate). Marshmallows may have gelatin. Check product labels for additional allergens.
Nutritional Information (per serving)
Calories: 320, Total Fat: 15 g, Carbohydrates: 43 g, Protein: 4 g
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These smores scones taste best enjoyed warm, paired with your favorite cup of coffee or cocoa. Bake them for special gatherings or as a cozy treat whenever you crave a campfire classic!
Recipe FAQ
- → How do I achieve extra flakiness in these scones?
Repeated folding of the dough before shaping creates multiple flaky layers and a tender texture.
- → Can I substitute the chocolate type in this treat?
Yes, use milk, dark, or any preferred chocolate to complement the graham and marshmallow flavors.
- → How do I make the marshmallow centers extra gooey?
Press a few more marshmallows on top before baking to enhance the gooey melt as they bake.
- → Is there a vegetarian option for marshmallows?
Opt for marshmallows labeled vegetarian, ensuring no gelatin is present for suitable dietary needs.
- → What are the best ways to serve these scones?
Enjoy warm with beverages like hot chocolate or coffee for a comforting dessert experience.
- → Can I prepare the dough in advance?
Yes, shape and chill the dough, then bake fresh as needed for maximum texture and flavor.
