As soon as it gets warm enough to enjoy dinner outdoors, I count that as the start of s’mores season. The combination of toasted marshmallows, melted chocolate and crispy graham crackers is one of my favorites, and once my pantry is stocked up for the season, those ingredients seem to find their way into all kinds of baked goods. These S’mores Scones are a way to bring the decadence of freshly made s’mores to the breakfast table, so you don’t have to wait until after dinner to start enjoying that classic s’mores flavor.
The s’mores start with a buttery, vanilla-kissed scone dough that is a great base for other flavors. The dough is tender and moist on the inside, with a slightly flaky texture to it. It is easy to handle, even after packing the dough full of marshmallows, chocolate chips and crushed graham crackers. I opted to chop the graham crackers and mix them into the dough, rather than grinding them into crumbs and adding them to the flour, to give the scones a little bit more texture. The flavor of the graham crackers also comes through more clearly when you bite into a larger chunk. I used chocolate chips as my chocolate element (Hershey’s bars are the most traditional chocolate, but they’re too sweet in these) and miniature marshmallows. You could use larger marshmallows, but you’ll need to chop them up into quarters to get them to fit easily into the scones.
After baking, the scones are slightly crisp on the outside and moist in the center, and they are bursting with all those great s’mores ingredients. They’re best when they’re still slightly warm, as that is when the chocolate is slightly melted and the toasted marshmallows poking out from the top of the scone are still crisp. The scones are still good at room temperature, but every s’mores fan knows that there is nothing quite like a warm s’more! These scones are sweet enough – thanks to all those mix ins – that they don’t need anything to accompany them, and you can just as easily serve them for breakfast or make them for an afternoon snack.
2 cups all purpose flour
1/4 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/3 cup butter, cold and cut into small pieces
3/4 cup buttermilk
1 tsp vanilla extract
1 cup mini marshmallows
3/4 cup coarsely chopped graham crackers
1/2 cup chocolate chips
Preheat oven to 400F. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder and salt.
Add butter and toss to coat, then rub the butter into the flour mixture with your fingertips until it forms a fine, sandy mixture with no pieces of butter larger than a big pea. This can also be done by pulsing the mixture in a food processor.
Add buttermilk and vanilla and stir dough with a fork until it comes together into a shaggy, moist ball. Add in mini marshmallows, graham crackers and chocolate chips and knead in until well distributed. Dough will become quite dry with all the mix-ins. Add an additional tablespoon of buttermilk if the dough is too crumbly, but do not make the dough too wet or sticky; it just needs to hold together.
Divide dough into two pieces and shape each into a disc about 1/2 inch thick. Cut each disc into quarters and arrange on prepared baking sheet.
Bake for 16-20 minutes, until scones are set. Marshmallows will be browned and toasty.
Allow to cool slightly before serving.