Tender, buttery scones baked with chocolate, graham crumbs, and marshmallows for golden, flaky indulgence.
# 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
06 - 1/2 cup cold unsalted butter, cubed
07 - 2/3 cup cold heavy cream, plus extra for brushing
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
→ Smores Add-ins
10 - 3 ounces semi-sweet chocolate, chopped
11 - 1 cup mini marshmallows
→ Topping
12 - 2 tablespoons coarse sugar (optional)
13 - Extra graham cracker crumbs (optional)
# Directions:
01 - Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, fine sea salt, and graham cracker crumbs until uniformly combined.
03 - Add cubed cold unsalted butter to the dry mixture and use a pastry cutter or fingertips to work the butter into pea-sized crumbs.
04 - In a separate bowl, whisk the heavy cream, egg, and vanilla extract until smooth.
05 - Pour wet ingredients into dry ingredients and gently stir just until a shaggy dough develops.
06 - Gently fold in chopped semi-sweet chocolate and mini marshmallows, taking care not to overwork the dough.
07 - 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.
08 - Shape the dough into a 7-inch circle and cut into 8 wedges. Transfer each wedge to the prepared baking sheet, spacing slightly apart.
09 - Brush tops of scones with extra cream; sprinkle with coarse sugar and additional graham cracker crumbs if desired.
10 - Bake for 16 to 18 minutes or until golden brown. Allow scones to cool briefly before serving.
