I will admit, chopping chocolate bars, quartering jumbo marshmallows and crushing graham crackers are not on the list of breakfast-making activities I ever imagined I would be checking off at 8 o’clock in the morning. But, with that first sticky, gooey, chocolatey bite – s’mores for breakfast suddenly made sense. BIG TIME.
This recipe starts off innocently enough — right??
- baking powder
- baking soda
Because I didn’t have a pastry cutter, I ended up using my favorite pie crust trick and grated the butter into the flour. That really makes the process of making scones VERY SIMPLE. ((I love SIMPLE — don’t you??))
I still can’t help but look at those piles of marshmallows and cringe. Gracie literally asked me for a marshmallow while I was chopping these “jumbos”. Guess what my answer was?! “–Um, no… we don’t eat marshmallows for breakfast.”
Oh no — we don’t eat marshmallows. But we do eat s’mores mixed with butter, sugar, flour and cream. Ho hum.
The line between breakfast and dessert just became microscopic.
This recipe makes 12 scones, but after making Julia’s scones several times, I have found one corner that is worth cutting. I hope Julia doesn’t mind. Instead of cutting the scones into sixths and then placing them on the baking sheet 2″ apart, I cut the scones on the baking sheet but left them in the disk. I simply increased the baking time by 4 to 5 minutes. When baking scones that are placed 2″ apart, they tend to spread in a wonky way and the OCD part of me can’t stand that. When the scones bake as part of a disk, they still puff nicely – but the edges are “high & tight” ((aka straight & even)).
Right before baking, I drizzled a few tablespoons of heavy cream & sprinkled some graham cracker crumbs over the scones. Don’t they look glorious?
As they baked, one distinct aroma came from the oven. You know what I am going to say – but before I label the aroma, believe me. It’s true. S’mores … I smelled s’mores. I smelled the chocolate warming and melting, the graham crackers toasting and marshmallows roasting and scorching ever so slightly. It was amazing.
Don’t they look heavenly?
Buttery, gooey, fluffy and just the right amount of crispness. The baked marshmallow oozed nicely, leaving bits of sticky, sweet goo where the puffed marshmallows once were, combined with melted chunks of chocolate and a whisper of that classic graham flavor – I believe the scones attained “mission accomplished” status. And, for the record – I now think marshmallows, graham crackers and chocolate are totally breakfast appropriate. ((Hear that?? Yes, those howls are my kids are whooping it up!))
… and check out those straight edges and that shine of melted marshmallow goo!
- 3 c flour
- 2 1/2 t baking powder
- 3/4 t baking soda
- 3/4 t salt
- 1 1/2 sticks salted cold butter, grated
- 3 - 1.55 oz chocolate (Hershey) bars, chopped
- 5 sheets of graham crackers (20 individual rectangles), chopped - with extra graham cracker crumbs for garnish
- 2 c mini marshmallows*
- 1 1/4 c buttermilk
- 3-4 T heavy cream
- 3 T granulated sugar
- Preheat oven to 425° and line a baking sheet with parchment paper. In a medium mixing bowl, combine first 4 ingredients, tossing to mix. Add butter, tossing in the flour mixture to coat. Stir in chocolate, graham crackers and marshmallows. At this point there will be a lot of buttery lumps. Be sure not to overwork.
- Pour in buttermilk, starting with just 1 cup and adding more if the dough seems too dry and floury. Lightly mix by hand, pressing just until the dough is combined and holds shape.
- Separate the dough into 2 equal portions Place each half on the lined baking sheet, patting the dough into 2 8"-9" disks 1-1/2" thick. Using a sharp knife, cut the discs into sixths.
- Drizzle the top of the dough with cream and remaining graham cracker crumbs.
- Place in the preheated oven, baking for 15-17 minutes or until the scones are cooked through and lightly golden on top.
- Cool for 2-3 minutes before serving.
- Makes 12
- *or 20 jumbo marshmallows, quartered