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Best Smores Scones: Easy Gooey Chocolate Recipe

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These s’mores scones capture everything you love about the classic campfire treat but in a form that works any time of year. No campfire required, just pure, buttery, chocolatey goodness that comes together in under an hour.

Ingredients

Scale
  • 2 cups all-purpose flour (250g)
  • 1/3 cup granulated sugar (65g)
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup cold unsalted butter (113g)
  • 1/2 cup heavy cream (120ml), plus extra for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup semi-sweet chocolate chips (130g)
  • 3/4 cup mini marshmallows (about 85g)
  • 1/2 cup crushed graham crackers (about 4 full sheets)
  • 1 tablespoon coarse sugar (Demerara or turbinado)
  • Extra mini marshmallows and chocolate chips for topping

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Crush the graham crackers: Place 4 full sheets in a zip-top bag and crush with a rolling pin, or pulse in a food processor until coarse crumbs form. Set aside.
  3. Grate the cold butter: Grate the stick of butter using the large holes of a box grater. Work quickly and keep the grated butter cold.
  4. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and crushed graham crackers.
  5. Add the grated butter: Add the grated butter to the flour mixture. Use your fingers or a pastry cutter to toss until the mixture looks like coarse meal with some pea-sized butter pieces.
  6. Mix the wet ingredients: In a small bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
  7. Combine wet and dry: Make a well in the center of the flour mixture and pour in the cream mixture. Stir gently with a fork until the dough just comes together. It should look shaggy.
  8. Fold in the mix-ins: Add the chocolate chips and frozen mini marshmallows. Fold gently until evenly distributed.
  9. Shape the dough: Turn the dough out onto a lightly floured surface. Gently pat into a circle about 3/4-inch thick and 8 inches across.
  10. Cut the scones: Use a 2-inch biscuit cutter to cut out rounds, pressing straight down without twisting. Alternatively, cut the circle into 8 wedges with a sharp knife.
  11. Place on baking sheet: Arrange scones about 2 inches apart. Gather scraps, gently press together, and cut more scones.
  12. Add toppings: Brush tops with remaining heavy cream. Sprinkle with coarse sugar. Press extra chocolate chips and mini marshmallows into the tops.
  13. Bake: Bake for 14-16 minutes, until golden brown and marshmallows are puffed and lightly toasted.
  14. Cool: Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

Keep all ingredients cold for flaky scones. Freeze marshmallows for 15-20 minutes before adding to dough. Do not overmix. For best results, chill cut scones for 10 minutes before baking.

Nutrition

Keywords: s'mores scones, chocolate scones, marshmallow scones, easy scone recipe, campfire scones

Find it online: https://emacrave.com/best-smores-scones-easy-gooey-chocolate-recipe/