These aren’t your average S’mores Scones! These are graham cracker scones filled with melty chocolate & pockets of sweet marshmallows topped with a drizzle of melted chocolate & marshmallow icing.
S’mores Scones Ingredients
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 Drizzle Ingredients
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.