Save Tender, buttery scones inspired by classic smores, featuring chocolate chunks, graham cracker crumbs, and gooey marshmallows, all baked into flaky, golden layers.
I first tried combining biscuit scones with smores toppings for a cozy movie night and each bite was a nostalgic treat that everyone loved. These quickly became a favorite for weekend breakfasts and sweet celebrations.
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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 if desired
- 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)
- Coarse sugar (optional): 2 tablespoons
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Instructions
- 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 dry ingredients and cut in with a pastry cutter or fingertips until pea-sized crumbs form.
- Add Wet Ingredients:
- In a separate bowl, whisk cream, egg, and vanilla. Pour into flour mixture and gently stir until a shaggy dough forms.
- Add Smores:
- Fold in chopped chocolate and mini marshmallows just until combined.
- Shape Dough:
- Turn dough onto a lightly floured surface. Gently pat into a 1-inch (2.5 cm) thick rectangle.
- Fold Dough:
- Fold dough in half, turn 90°, and pat out again. Repeat folding 2 more times for extra flakiness.
- Cut Scones:
- Shape dough into a 7-inch (18 cm) circle, cut into 8 wedges, and transfer to baking sheet.
- Topping:
- Brush tops with cream and 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 On chilly weekends, my family loves gathering around the table for these scones fresh from the oven. We each add extra marshmallows on top, making them even sweeter and gooier.
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Required Tools
Large mixing bowl, whisk, pastry cutter or fork, baking sheet, parchment paper, knife for cutting wedges
Nutrition Information (per serving)
Calories: 320, Total Fat: 15 g, Carbohydrates: 43 g, Protein: 4 g
Serving Suggestions
Enjoy warm scones with hot chocolate or coffee for the full smores experience
Save 
Serve these tender scones warm for the ultimate smores indulgence. Share them for breakfasts, brunches, or a sweet treat anytime.
Recipe FAQ
- → How do I get flaky layers in the scones?
Fold the dough several times as you shape it. This process creates tender, flaky layers in each baked scone.
- → Can chocolate type be changed?
Yes, you can use milk or dark chocolate instead of semi-sweet for a different flavor profile.
- → How do I make the marshmallow centers gooey?
Press a few extra mini marshmallows on top of each scone before baking for more gooeyness.
- → Are these scones vegetarian?
They are vegetarian if you use marshmallows made without gelatin. Always check the packaging to confirm.
- → Can I prepare the dough ahead of time?
Yes, you can chill the shaped dough in the refrigerator for a few hours before baking for convenience.
