Sometimes you’re trolling the ‘net when you’re stuck in a blizzard and you see a recipe and think immediately – I NEED TO MAKE THAT.
So you run to your kitchen and thank your lucky stars you still have those marshmallows and graham crackers from this summer and all that chocolate you are apparently stockpiling for the apocalypse (or Valentines Day? or a random Saturday night?).
You start setting everything up and you think. Nah, I’m not gunna make that recipe I’m going to make something marginally different but still inspired by that first recipe.
It’s still only one bowl. It’s still s’mores related. So you feel like you’re winning and you make it.
And then you think to yourself. Welp, self, you’re still stuck inside so why not make that original recipe? You have nowhere to be. You still have plenty of ingredients. Let’s do this thing.
And that chitlins, is how you end up making two s’mores recipes in one day after Jonas dumps nearly 3 feet of snow on you and the thought of digging out your car is both comical and sad.
Needless to say this scones recipe knocked it out of the park. The cookie recipe, not so much. It’s back to the drawing board on that one.
But this one. Let me say just one thing: I have seen the light about chopping bars of chocolate over chocolate chips. Holy moley. If you haven’t done it, may I suggest, nay demand, you try it just this once and if you still like your chips then I will step away and silently judge you.
- 1¾ cups flour
- ¼ cup finely ground graham cracker crumbs
- 1 tbsp baking powder
- 2 tsbp sugar
- ½ teaspoon salt
- 5 tablespoons chilled butter, cut into small cubes
- 3.5 - 4 oz dark chocolate, roughly chopped
- 4 graham cracker sheets roughly chopped
- 6-8 large marshmallows cut into 4-6 pieces each, or approx. ½ cup mini-marshmallows
- 1 cup heavy cream
- Pre-heat oven to 350F. Line a baking sheet with parchment or a silpat and set aside.
- In a large bowl whisk together the flour, graham cracker crumbs, baking powder, and salt until incorporated.
- Using two forks, your fingers, or a pastry cutter cut in the butter cubes until the mixture resembles sand with pieces no larger than a pea. If you're using your hands you may want to chill the mixture for 10 minutes before continuing to ensure the butter hasn't warmed up too much.
- With a wooden spoon mix in the chopped chocolate, graham pieces and marshmallows.
- Pour in the cream and mix just until a shaggy dough comes together. Turn out onto a clean surface and gently knead to form a single dough ball.
- Gently pat the dough into a disk about ½ inch thick or into a rectangle and cut into 8 - 10 scones.
- Place scones on the baking sheet at least an inch apart.
- Brush tops with heavy cream and bake for 12 - 15 minutes or just until the tops are golden. Let cool on sheet for 5 minutes before removing to a wire rack to cool completely.
- These are best served the same day their made though they'll keep for up to three days. If you keep them in a container they will get much softer (from the marshmallow) if you want to avoid that keep them in a paper bag on a plate (to avoid oil transfer).