These aren’t your average S’mores Scones! These are graham cracker scones filled with sweet pockets of marshmallows & melted chocolate!
What is wrong with this weather?
It’s almost October & my 7-day weather app is still calling for near 80 degree weather throughout the week!
My husband & I keep planning these fun fall dates & then end up staying in because it’s just way too hot.
I hope this doesn’t mean it’s going to be an unusually warm winter. I am really hoping for some snow at some point…
Ok, ok. I’m done complaining about the weather now. It’s just that I really love fall!!
So to keep my mind off of the never ending heat, & since it is way too hot to make s’mores outdoors, I decided to create a new s’mores recipe that you can enjoy in the comforts of your own home!
At first I thought about putting graham crackers underneath of the scones like a crust, then I thought about breaking them into small pieces & mixing them in like I did the chocolate chips & marshmallows. But as I sat at dinner a few weeks ago talking my husband’s ear off about S’mores Scones, he suggested I crush them up & add it to the scone dough. How brilliant is that?!
So I turned my normal scone recipe into graham cracker scones!
What I love about these S’mores Scones are the marshmallows! There are so many sweet pockets where the marshmallows melted into the the graham cracker scone, while a few of the marshmallows on top melted & turned a beautiful golden brown, just like they would if roasted over a fire!
After debating what kind of icing would be best I decided to stay true to the s’mores theme. So I drizzled a marshmallow icing (created from marshmallow fluff, powdered sugar, & French vanilla creamer) & melted chocolate all over these crazy good S’mores Scones to complete the look & taste of s’mores!
- 1 & 1/2 Cups Crushed Graham Crackers (*1)
- 2 & 3/4 Cups Flour + Extra for Stickiness
- 2 Teaspoons Baking Powder
- 1 Pinch Salt
- ¼ Cup Sugar
- 1 Stick of Cold Butter (½ Cup)
- 3/4 Cup Chocolate Chip
- 1 Cup Mini Marshmallows (*2)
- 1 Cup Half & Half
- ½ Cup French Vanilla Creamer (Plus some extra to brush each scone before baking)
- Marshmallow Fluff
- Powdered Sugar
- French Vanilla Creamer
- First, preheat your oven to 400° degrees fahrenheit (*3), then in a bowl sift all of the dry ingredients - 1 & 1/2 cups crushed graham crackers, 2 & 3/4 cups flour, 2 tsp baking powder, 1 pinch of salt, & ¼ cup sugar.
- Use your hands to crumble one stick of butter into the dry ingredients. (*4)
- Next, fold in the 3/4 cup chocolate chips & 1 cup mini marshmallows.
- Make a well in the center of the dry ingredients & pour in your 1 cup of half & half & ½ cup of French vanilla creamer & gently combine the ingredients. (*5)
- Baking Note. (*6)
- Split the scone dough in half, place both halves on a floured surface, & using your hands (with a little extra flour) shape the dough into round disks about 2 inches thick. 2 dough disks make 12 scones. 4 dough disks make 24 mini scones.
- Cut the dough into scones with a pizza cutter or big knife. Place the scones on a baking sheet lined with parchment paper & brush the top of each scone with French vanilla creamer.
- Place the scones in your preheated oven and bake them for 20 minutes.
- Your S'mores Scones are done baking when they are lightly golden on top.
- Top with a drizzle of melted chocolate & marshmallow icing created by mixing marshmallow fluff, french vanilla creamer, & powdered sugar to your desired thickness. (*7)
- Keep your S'mores Scones stored in a loosely sealed container for up to one week. (*8)
- *1. This is approximately 1 package of graham crackers. To crush the graham crackers place them in a large bag & crush them with a rolling pin.
- *2. I cut my mini marshmallows in half by pulling them apart with my fingers.
- *3. If you plan on freezing the dough before baking hold off on pre-heating your oven.
- *4. You want the butter crumbles to be somewhat small, about the size of large peas, & dispersed throughout the dry ingredients.
- *5. Make sure that you don’t over mix, simply make sure that all of the ingredients are evenly combined to make a dough.
- *6. You can go ahead & shape/bake your scones if you are in a hurry, but I like to place my scone dough in the freezer for 30-45 minutes (covered in cling wrap) so that the butter gets nice & cold. That way when the scones bake there will be yummy pockets of butter in your scones!
- *7. For a thicker icing add more powdered sugar. For thinner add more French Vanilla Creamer.
- *8. When left in a sealed container the scones become too moist.
I’d love to see your S’mores Scones!
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With love, G
I sought the Lord, & He answered me & delivered me from all my fears.
Those who look to Him are radiant, & their faces shall never be ashamed.
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