Every time Girl Scout season rolls around, I tell myself that I need to make scone versions of the Girl Scout cookies. After all, there are thousands of people addicted to those cookies, so wouldn’t people like to have Girl Scout scones?
Yes, well, here is, 2017, and I’m finally getting motivated to try out these recipes! I’m getting creative! It’s like magic or something. Or maybe it’s just that I’ve run out of “normal” scones to make and I have to actually stretch my creative muscles in the kitchen.
Well, whatever it is, I finally bit the bullet. These are S’mores Scones. That means graham crackers, marshmallows, and chocolate. And that’s just inside the scone. Then they’re topped with chocolate and marshmallow drizzles. (And crushed graham crackers, too, if you like that sort of thing.) And lots of yummy factor.
P.S. Do not be led astray by the longer than usual list of ingredients for these scones. They’re actually super simple and easy to throw together. And, versatile! If you don’t like the graham crackers, don’t use them or cut back. If that’s your favorite part, then go to town. Just have about 1-1/2 cups of the “add-ins” to mix into your dough. Also, if you like milk chocolate, use that, or if you want big(ger) marshmallows, use ’em. Honestly, if you’ll notice, there’s not any added sugar to the dough. That’s because between the add-ins (chocolate, graham crackers, and marshmallows), and the topping (marshmallow and chocolate drizzles), there’s more than enough sugar to sweeten things up for these scones.
1-1/2 cups all purpose flour
1/2 tsp salt
2 tsp baking powder
4 tbsp unsalted butter, chilled and chopped
1/2 cup crushed graham crackers (about 2 sheets crackers)
1/2 cup semi-sweet chocolate chips
1/2 cup mini marshmallows
1/4 cup Greek yogurt, plain and unsweetened
1/2 cup heavy whipping cream
1 tsp vanilla extract
1/4 cup Half and half
8 tbsp butter, unsalted
12 ounces chocolate chips
2 tbsp butter, unsalted
1 cup marshmallows
- Preheat the oven to 450F.
- Combine the flour, baking powder, and salt in a large bowl and whisk to combine.
- Add the chopped, chilled butter to the dry ingredients and work in with a pastry blender or forks.
- Add the graham crackers, chocolate chips, and marshmallows to the dry ingredients and stir with a wooden spoon to evenly mix.
- In a small measuring cup, combine the Greek yogurt, vanilla extract, and whipping cream and whisk until smooth.
- Add the Greek yogurt mixture to the dry ingredients and stir with a wooden spoon.
- Add half and half to the dough until it just comes together. Give it one or two kneads if necessary.
- Flatten out into a log about 1/2-inch high and 10 inches across and cut into 6 squares, then cut each square into 2 triangles for 12 small/medium scones.
- Bake at 450F for 12-15 minutes until golden brown on top.
- Remove to a cooling rack.
- After the scones cool, make the toppings. In a double boiler+, melt 8 tbsp unsalted butter, chopped, and 1 12-ounce package of chocolate chips (I used dark or bittersweet chocolate). When smooth, remove from heat and set aside.
- While the chocolate topping cools a little, make the marshmallow topping by melting 2 tbsp of unsalted butter along with 1 cup of marshmallows in the double boiler. Drizzle the marshmallow topping onto the cool scones immediately.
- Drizzle the slightly cooled chocolate topping over the scones.
+If you don’t have a double boiler (I don’t), all you need is a large pot and a Pyrex prep bowl about the same size or larger than the pot. Put about 1 inch of water in the large pot and turn the heat on high. Set the Pyrex bowl inside and melt the butter/chocolate/marshmallows inside the Pyrex bowl.
A serious sugar load, these are not for the faint of heart. But if you like s’mores, these are the scones for you. (And don’t forget the topping.)
I found that these scones cook much better if they are not frozen ahead time. In theory, most scones can be frozen about a month or two before being baked, if they are stored in a Ziplock bag or other airtight container. These, frozen for just a couple of days, did not have the rise I expected of them, in sharp contrast to the non-frozen batches I’ve made. So freeze at your own peril!