Do you love a good s’more? With summer being right around the corner, it is time to get out some of our favorite treats. While most people think of ice cream and picnic food, I think of fun camping food. Of course, s’mores are the most well-known camping food from many of our childhoods. For those who have never had one, it is a delightful campfire food, putting together freshly made, campfire-cooked large marshmallows with chocolate and graham crackers. It is just one of the most delightful summer treats.
With many people loving these nostalgic treats (I mean, who doesn’t?), it isn’t surprising that many restaurants and bakeries are starting to get creative with ways to spin this combination dessert. One of the most popular ones I have seen lately is s’more cupcakes. I can’t say I haven’t been inspired by this same trend, having made my own S’More Lush No Bake Dessert and S’More Cookie bars. Lately, I have been trying to think of some fun breakfast ideas that children in our family will love, while not being too overly sweet for adults. One of my ideas was making a delicious scone recipe using this classic dessert.
After experimenting, we finally found the perfect s’more scones recipe, which is inexpensive and easy to make. Best of all, it uses things you likely already have in your pantry, making it an excellent recipe for a fun weekend or entertaining young guests. The only thing you may have to buy is Hershey bars (unless you keep some in your pantry—I do since they are so helpful for cooking). Don’t be surprised if you don’t have any leftovers since they are such delightfully sweet morning scones.
Would you like to try these delicious scones, or as a fun holiday treat for Memorial Day? Our entire S’more Scone Recipe is below. Tell us how they turned out in the comments below or on social media.
PrintAmazing S’more Scone Recipe
A delicious scone recipe inspired by the classic s’more, featuring Hershey’s chocolate pieces, marshmallows, and graham cracker crumbs.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
Ingredients
1 1/2 cups all-purpose flour, plus extra for dusting
1 1/4 cup graham cracker crumbs, plus extra for topping
1 tablespoon baking powder
1/4 cup white granulated sugar
10 tablespoons unsalted butter, very cold and cut into small cubes
1 cup plus 4 tablespoons milk, divided
6 snack-size Hershey bars, plus extra for topping
1 cup powdered sugar
3 tablespoons unsweetened cocoa powder
Mini marshmallows for topping
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Line a baking sheet with parchment paper. Set aside.
- Add the flour, graham cracker crumbs, baking powder, and sugar to a large mixing bowl and whisk to combine.
- Add the cold butter cubes to the mixing bowl and mix with your hands, ensuring the butter is thoroughly worked into the dry ingredients and the entire mixture is moistened.
- Add one cup of milk to the mixing bowl and mix well. The dough will be very sticky – this is normal.
- Turn the dough out onto a heavily floured surface, form it into a thick disk shape, and transfer it carefully to the prepared baking sheet
- Press the Hershey bars, evenly spaced, into the top of the dough, working the dough as needed to pull it up and cover the Hershey bars. Reshape the disk and smooth it out.
- Using a sharp knife, cut the dough disk carefully into 6 equal triangles. Make sure to cut between the Hershey bars and not into them.
- Bake the scones for 22 minutes or until lightly golden brown.
- Allow the scones to rest on the baking sheet for 10-15 minutes before separating them and transferring them to a wire cooling rack to cool completely.
- Prepare the icing. Add the powdered sugar, cocoa powder, and remaining 4 tablespoons of milk to a small mixing bowl and mix until smooth.
- Drizzle the icing over the cooled scones and top with graham cracker crumbs, marshmallows, and Hershey bar pieces.
- Store any leftover scones in an airtight container for up to three days.
About Susan Bewley
Susan Bewley is a professional writer who has been writing content online & in print format for over 10 years. As well, she is an alumni of the University of Louisville with a Masters Degree in Special Education. When not working as an online business consultant or ghost writing, she can be found writing on Budget Earth, on her own novel, or working with various entities in the pet industry.
