Mini S’mores Scones with Marshmallow Glaze bring a summer vibe to a traditional baked good. No campfire needed!
All summer long I’ve been craving s’mores! It didn’t help that so many TV commercials (come on – what else is there to do?) were tempting me with s’mores-everything! I made these Mini S’mores Scones with Marshmallow Glaze during one of my cravings. What a great way to help satisfy my summer sweet tooth, campfire not needed!
I have a food-themed calendar at my desk (go figure) and while I was glancing at it the other day, I noticed that National S’mores Day (who knew?) was on the horizon. August 10 to be exact.
To help you celebrate, I found some great ideas for how to make traditional s’mores from Dinner Then Dessert.
National S’mores Day is almost here, so whip up a batch of these Mini S’mores Scones with Marshmallow Glaze! The “mini” option makes them so cute, and they’re big on flavor. Consider these scones to be a grown-up, pastry version of a classic summer treat!
I added graham cracker crumbs to the mixture along with mini chocolate chips. The mini chips are just the right size for the mini scones. The marshmallow glaze? Divine! I had a hard time keeping my fingers out of the bowl as I was making these.
Add it all together and you have a fun-flavored scone that is lovely along with your morning coffee, or as an afternoon treat. The base of this scone recipe is almost the same as my recipe for Blueberry & Lemon-Thyme Scones. Try these for a bit of sunshine on a cloudy day!
I have another foolproof scone recipe that’s tried and true: Savory Broccoli, Cheddar, and Chives Scones. I haven’t made these in a while, so this is a nice reminder!
As if Mini S’mores Scones with Marshmallow Glaze aren’t cute enough, you could try my Mini Funfetti Scones recipe. They’re adorable and perfect for a party!
Before the summer season ends, you should try a batch of Mini S’mores Scones with Marshmallow Glaze. They are a great treat to put together for some summer fun!
Patricia Conte/Grab a Plate
Yields Makes 24 mini scones
5 based on 7 review(s)
- 3 cups all-purpose flour, plus extra to dust the work surface
- 1/2 cup crushed graham crackers (don’t crush too finely - leave some chunks), plus extra for garnish
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cold butter cut into pieces
- 1 egg
- 3/4 cup heavy cream or milk, plus 2 tablespoons reserved
- 1/2 cup mini chocolate chips
- 1-1/2 tablespoons butter
- 1/2 teaspoon vanilla
- 1-1/2 cups mini marshmallows
- 3/4 cup confectioners sugar
- Line a baking pan with parchment paper. Set aside
- In a large bowl, combine the flour, graham cracker crumbs, sugar, baking powder, baking soda, and salt. Whisk to combine the ingredients.
- Add the pieces of cold butter to the flour mixture. Use a pastry cutter (or two forks) to combine it, until the mixture is crumbly.
- Add the chocolate chips to the mixture and stir to combine.
- In a medium bowl, add the egg and heavy cream or milk. Whisk to combine.
- Add the wet mixture to the dry mixture and stir. The mixture will be slightly wet and soft.
- Add some flour to a clean work surface. Turn the dough onto the work surface. Use your hands to bring the mixture together. Shape it into a rectangle, about 9 inches long, 7 inches wide, and about 1-1/2 inches thick. Carefully transfer the rectangle to the lined pan and place in the freezer for about 30 minutes.
- Preheat the oven to 350 degrees F. Remove from the freezer. Line 2-3 baking pans with parchment.
- Use a sharp knife to cut the dough into even squares, then cut the squares into triangles.
- Transfer the triangles to the baking pans, arranged close but not touching. Brush the tops of each with the reserved cream or milk.
- Bake for 18-22 minutes, or until the tops are lightly golden.
- Allow them to cool completely before topping with the glaze.
- Add the butter and two tablespoons of water to a microwave safe bowl. Heat for about 20 seconds or until the butter is melted.
- Add the marshmallows and stir until melted. Heat again for 10-15 seconds, as needed to completely melt the marshmallows. Add the vanilla and stir to combine.
- Add to the confectioners sugar and whisk until incorporated.
- Allow the glaze to cool before spreading on the scones.
- While the glaze is still wet on top of the scones, crumble a bit of graham crackers over the top.