Flaky, golden scones layered with chocolate, graham crackers, and marshmallows for a tender, indulgent treat.
# What You Need:
→ 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
→ Smores 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. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk flour, granulated sugar, baking powder, fine sea salt, and graham cracker crumbs until evenly combined.
03 - Add cold butter cubes to dry mixture; use a pastry cutter or fingertips to work butter into flour until mixture resembles pea-sized crumbs.
04 - Whisk heavy cream, egg, and vanilla extract in a separate bowl. Pour over dry mixture and gently mix until a rough, shaggy dough forms.
05 - Fold chopped chocolate and mini marshmallows into dough just until evenly distributed.
06 - Place dough on a lightly floured surface. Pat into a 1-inch thick rectangle. Fold in half, rotate 90°, and pat out again. Repeat folding twice more to promote flakiness.
07 - Shape dough into a 7-inch circle. Slice into 8 equal wedges, then arrange on prepared baking sheet with slight spacing between pieces.
08 - Brush tops with reserved cream. Sprinkle with coarse sugar and additional graham cracker crumbs if desired.
09 - Bake for 16–18 minutes, until golden and firm. Cool briefly on the baking sheet before serving.
