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Smores Flaky Biscuit Scones

Featured in: Sweet Smile

Tender biscuit scones combine the classic flavors of smores with rich chocolate, graham cracker crumbs, and gooey marshmallows folded into buttery layers. Simple steps yield extra flakiness, while topping with coarse sugar adds crunchy sweetness. Bake until golden and enjoy warm for the softest texture and melty chocolate. These satisfy dessert cravings, perfect for sharing with coffee or hot chocolate. Easily customize chocolate type or marshmallow quantity for your taste. Prepare with basic kitchen tools for effortless results every time.

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Updated on Thu, 30 Oct 2025 13:00:00 GMT
Golden brown Smores Flaky Biscuit Scones oozing with melted chocolate and marshmallows. Save
Golden brown Smores Flaky Biscuit Scones oozing with melted chocolate and marshmallows. | grinnosh.com

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.

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)

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.
Flaky Smores Flaky Biscuit Scones topped with graham cracker crumbs and coarse sugar. Save
Flaky Smores Flaky Biscuit Scones topped with graham cracker crumbs and coarse sugar. | grinnosh.com

Serving these fresh from the oven brought back childhood campfire memories & sparked joy around our table as everyone reached for seconds.

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

Warm, tender Smores Flaky Biscuit Scones served with coffee for a delicious treat. Save
Warm, tender Smores Flaky Biscuit Scones served with coffee for a delicious treat. | grinnosh.com

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.

Smores Flaky Biscuit Scones

Tender, buttery scones baked with chocolate, graham crumbs, and marshmallows for golden, flaky indulgence.

Prep duration
20 min
Cook duration
18 min
Complete duration
38 min
Created by Hannah Lewis


Skill level Easy

Heritage American

Output 8 Portions

Dietary guidelines Meat-free

Components

Dry Ingredients

01 2 cups all-purpose flour
02 1/4 cup granulated sugar
03 1 tablespoon baking powder
04 1/2 teaspoon fine sea salt
05 1/2 cup graham cracker crumbs

Wet Ingredients

01 1/2 cup cold unsalted butter, cubed
02 2/3 cup cold heavy cream, plus extra for brushing
03 1 large egg
04 1 teaspoon pure vanilla extract

Smores Add-ins

01 3 ounces semi-sweet chocolate, chopped
02 1 cup mini marshmallows

Topping

01 2 tablespoons coarse sugar (optional)
02 Extra graham cracker crumbs (optional)

Directions

Stage 01

Oven Preparation: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Stage 02

Combine Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, fine sea salt, and graham cracker crumbs until uniformly combined.

Stage 03

Cut in Butter: Add cubed cold unsalted butter to the dry mixture and use a pastry cutter or fingertips to work the butter into pea-sized crumbs.

Stage 04

Mix Wet Ingredients: In a separate bowl, whisk the heavy cream, egg, and vanilla extract until smooth.

Stage 05

Form Dough: Pour wet ingredients into dry ingredients and gently stir just until a shaggy dough develops.

Stage 06

Fold in Add-ins: Gently fold in chopped semi-sweet chocolate and mini marshmallows, taking care not to overwork the dough.

Stage 07

Laminate Dough: On a lightly floured surface, pat dough into a 1-inch thick rectangle, fold in half, turn 90°, and repeat the folding process two more times to create flaky layers.

Stage 08

Shape and Cut: Shape the dough into a 7-inch circle and cut into 8 wedges. Transfer each wedge to the prepared baking sheet, spacing slightly apart.

Stage 09

Brush and Top: Brush tops of scones with extra cream; sprinkle with coarse sugar and additional graham cracker crumbs if desired.

Stage 10

Bake: Bake for 16 to 18 minutes or until golden brown. Allow scones to cool briefly before serving.

Necessary tools

  • Large mixing bowl
  • Whisk
  • Pastry cutter or fork
  • Baking sheet
  • Parchment paper
  • Knife

Allergy details

Review each component for potential allergens and consult with healthcare professionals if you're uncertain about ingredients.
  • Contains wheat (gluten), dairy, eggs, and soy if present in chocolate.
  • Contains gelatin (marshmallows); verify vegetarian marshmallows as needed.
  • Read ingredient labels for additional allergens.

Nutrient content (per portion)

These values are approximate guidelines only and shouldn't replace professional nutritional advice.
  • Energy: 320
  • Fats: 15 g
  • Carbohydrates: 43 g
  • Proteins: 4 g