Ingredients
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.