Mini S’mores Scones with Marshmallow Glaze

Patricia Conte/Grab a Plate

Yields Makes 24 mini scones

Mini S’mores Scones with Marshmallow Glaze

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5 based on 7 review(s)

Ingredients

For the scones:
• 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
For the marshmallow glaze:
• 1-1/2 tablespoons butter
• 1/2 teaspoon vanilla
• 1-1/2 cups mini marshmallows
• 3/4 cup confectioners sugar

Instructions

For the scones:
1. Line a baking pan with parchment paper. Set aside
2. In a large bowl, combine the flour, graham cracker crumbs, sugar, baking powder, baking soda, and salt. Whisk to combine the ingredients.
3. 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.
4. Add the chocolate chips to the mixture and stir to combine.
5. In a medium bowl, add the egg and heavy cream or milk. Whisk to combine.
6. Add the wet mixture to the dry mixture and stir. The mixture will be slightly wet and soft.
7. 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.
8. Preheat the oven to 350 degrees F. Remove from the freezer. Line 2-3 baking pans with parchment.
9. Use a sharp knife to cut the dough into even squares, then cut the squares into triangles.
10. Transfer the triangles to the baking pans, arranged close but not touching. Brush the tops of each with the reserved cream or milk.
11. Bake for 18-22 minutes, or until the tops are lightly golden.
12. Allow them to cool completely before topping with the glaze.
For the marshmallow glaze:
13. Add the butter and two tablespoons of water to a microwave safe bowl. Heat for about 20 seconds or until the butter is melted.
14. 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.
15. Add to the confectioners sugar and whisk until incorporated.
16. Allow the glaze to cool before spreading on the scones.
17. While the glaze is still wet on top of the scones, crumble a bit of graham crackers over the top.