If you thought s’mores were just for campfires, think again. These S’mores Scones are everything you love about the classic treat, wrapped up in a buttery, golden scone situation. Take them with you when you go camping or just make them at home and skip the sleeping outdoors part! You'll be obsessed!
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Why I Love This Recipe
These S'mores Scones are pure childhood nostalgia meets adult brunch goals. You get the graham cracker base, gooey marshmallows, melty chocolate chips, and the flakiest scone texture in every bite. They’re the ultimate weekend baking project and just as good served warm from the oven or with your morning coffee the next day. Bonus points if you spread a little Nutella or strawberry jam on top, trust me, it’s a game changer.
Ingredients & Substitutions
- All-purpose flour
- Graham crackers
- Sugar
- Baking powder
- Salt
- Mini marshmallows
- Semi-sweet chocolate chips or dark chocolate
- Heavy cream
- Optional: Nutella or strawberry jam
How to Make
Preheat the oven to 425°F and line a baking sheet with parchment paper.
In a large bowl, mix the flour, graham cracker crumbs, sugar, baking powder, and salt using a fork. Add the mini marshmallows and chocolate chips and stir to combine.
Pour in the heavy cream and gently mix with a fork until the dough just comes together.
Using your hands or a cookie scoop, shape the dough into mounds about ¼ cup each and place them on the prepared baking sheet. Refrigerate for 45 minutes.
Transfer the scones straight from the fridge to the oven and bake for 13–15 minutes, until golden brown and cooked through.
Let the S'mores Scones cool slightly and serve warm. Optional but highly encouraged: top with Nutella or strawberry jam.
Tips & Tricks
- Don’t overmix the dough: you want everything just combined for the best tender texture.
- Chill time is key. It helps the scones hold their shape and bake up golden.
- Use a giant cookie scoop for evenly sized scones.
- They’re best the day they’re made, but you can freeze the unbaked dough and bake straight from frozen (just add 2–3 minutes to the bake time).
- A little flaky salt on top right before baking? PERFECTION.
FAQ's
Can I make S'mores Scones ahead of time?
Yes! Shape the scones, freeze them on a tray, then store in a freezer bag. Bake straight from frozen as needed.
Can I swap the chocolate chips?
Totally. Milk chocolate or dark chocolate chunks would work great in these S'mores Scones.
Can I use jumbo marshmallows?
Mini marshmallows are best. If you only have jumbo, chop them up small so they melt evenly.
Similar Recipes
S’mores Scones
Ingredients
- 1.25 cups all purpose flour
- 1.25 cups graham crackers finely crushed (about 9–10 full sheets)
- 2 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup marshmallows
- ¾ cup semi sweet chocolate chips
- 1.5 cups heavy cream
- Nutella for serving
- Strawberry Jam for serving
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, stir together the flour, graham cracker crumbs, sugar, baking powder, and salt.
- Add the marshmallows and chocolate chips and mix to combine.
- Pour in the heavy cream and gently stir with a fork until the dough just comes together.
- Using your hands or a cookie scoop, form the dough into ¼-cup-sized mounds and place them on the prepared baking sheet. Refrigerate for 45 minutes.
- Bake the chilled scones for 13–15 minutes, or until golden brown and cooked through.
- Let cool slightly before serving. Serve as-is, or top with a little Nutella or strawberry jam for an extra indulgent treat.
One tablespoon of baking powder?
yup
No butter in the s’mores scones?
nope, no butter in this one
Has anyone tried these gluten free? What “flour” did you use?