Tender golden scones packed with chocolate, graham crackers, and gooey marshmallows in buttery layers.
# 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
→ S'mores 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 oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Whisk flour, sugar, baking powder, salt, and graham cracker crumbs together in a large mixing bowl.
03 - Add cold butter cubes and cut into dry ingredients with a pastry cutter or fingertips until mixture forms pea-sized crumbs.
04 - In a separate bowl, whisk together heavy cream, egg, and vanilla extract. Pour into dry ingredients and stir gently until a shaggy dough forms.
05 - Fold in chopped chocolate and mini marshmallows until evenly distributed.
06 - Turn dough onto a lightly floured surface and pat out to 1-inch thickness. Fold the dough in half, rotate 90 degrees, and pat out again. Repeat folding two more times for extra flaky layers.
07 - Shape the dough into a 7-inch circle. Cut into 8 equal wedges and transfer each piece to the prepared baking sheet, spacing slightly apart.
08 - Brush tops with extra heavy cream. Sprinkle with coarse sugar and additional graham cracker crumbs if desired.
09 - Bake in preheated oven for 16–18 minutes or until the scones are golden brown and set. Allow to cool slightly before serving.
