Scones are… technically a breakfast food, but… let’s be real. They can be basically cookies. Honestly, I love when a cookie is sort of scone-like. So when a scone is sort of cookie-like? Say less. I’m in. And honestly, the base of this scone isn’t overly sweet. It’s just the marshmallows and milk chocolate that bring the sweetness. And the brown butter glaze. So… a lot of sweetness. But not in the base! It’s a good balance, just trust me.
I was looking at other s’mores scones recipes, just to see what else is out there, and I came across one with the tagline “These aren’t your average s’more scones!”
I think, inherently, s’mores scones are not average? That is not a typical option on any menu? There is no known average of what a s’mores scone is? And it definitely is about as far from British as you can get. I would guess there’s like 98% odds that Queen Elizabeth never had a s’mores scone. Maybe even 99%.
I think sometimes maybe all the bloggers are just struggling to come with ways to talk about bakes. Maybe it’s just enough to say something is delicious.
I think the brown butter glaze is what sets this recipe apart from all those other “not your average S’mores scones!” I think incorporating brown butter into the s’mores trifecta is as good an idea as adding peanut butter. Sometimes it really is so simple to pull a recipe together.
I used my favorite scone base, and the brown butter glaze was a whim when I remembered how good these scones were.
I baked these (just 4!) on a Friday and ate them throughout the weekend. Sometimes for breakfast. Sometimes as an afternoon treat. In both cases, they were delicious.
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PinIngredients
For the scones:
- 4 tablespoons unsalted butter, cold, divided
- 1 cup all purpose flour
- 1/2 tablespoon (1 1/2 tsp) baking powder
- 1 1/2 tablespoons granulated sugar
- 1/4 teaspoon table salt
- 1 egg
- 2 tbsp + 2 tsp milk
- a 1.55 oz Hershey bar, chopped (or, 1/2 cup chocolate chips)
- 1/2 cup chopped graham crackers (some crumbs, some larger chunks)
- 1 cup chopped marshmallows
For the glaze:
- 1 tablespoon unsalted butter, browned
- 1/4 cup + 2 tbsp confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons milk
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment.
- Combine the flours, baking powder, sugar, and salt until well blended.
- Work both the chilled butter into the flour mixture until unevenly crumbly.
- Combine the eggs and milk, then mix into the flour-butter mixture. Fold in the chopped Hershey’s, graham cracker, and marshmallows.
- Turn the dough out onto a floured surface and pat it into a semicircle with a 4″ radius. (Or, if doubling, an 8″ disk. Cut into 4 (or 8) wedges and place on the baking sheet.
- Bake the scones for 15 to 18 minutes, until golden. Cool slightly before glazing.
- To make the glaze: Brown the butter, then combine all the ingredients, adding enough milk to make a spreadable glaze. Glaze scones while still warm, and serve.
- Store any leftover scones well-wrapped, at room temperature, for several days. Freeze for longer storage.