Summer may be juuuust about over, but that doesn’t mean we’re ready to throw in the towel. Nope. We captured a way to savor summer any ‘ol time of year with this yummy recipe for s’more scones. And I gotta say, it’s a home run. Come February in these parts, a campfire isn’t happening, but an afternoon cup of coffee with one of these babies will be just the ticket.
2 c. flour
1/4 c. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/3 c. butter, cold and cut into small pieces
3/4 c. half and half
2 tsp. vanilla
1 c. mini marshmallows
3/4 c. coarsely chopped graham crackers
1/2 c. milk chocolate chips
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine the flour, sugar, baking powder and salt.
Cut in the cold butter until the mixture is crumbly, but there are still some small chunks of butter. I think it’s easiest to do this step with my hands.
Add the half and half and vanilla and stir dough with a fork just until it comes together.
Add the marshmallows, graham crackers and chocolate chips and stir just until it’s all combined. The dough just needs to hold together; if it seems to dry and crumbly, add a tablespoon more of half and half.
Divide the dough in half and shape each half into a disc on the parchment paper by patting it to about 1/2 inch thickness. then, cut or score each disc into quarters.
Bake for 16-20 minutes, or until the scones are set and the marshmallows are slightly browned.