Description
Flaky, golden scones give way to pockets of molten chocolate and soft marshmallow, all enriched with rich butter and vanilla. A sprinkle of coarse sugar adds crunch to each warm, irresistible bite.
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter
- 3/4 cup mini marshmallows
- 3/4 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons coarse sugar
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
- Cut cold butter into the dry ingredients using a pastry blender or your fingertips until mixture resembles coarse crumbs.
- Gently fold in mini marshmallows and chocolate chips until evenly distributed.
- In a separate bowl, whisk heavy cream, egg, and vanilla extract until combined.
- Pour wet ingredients into dry ingredients and stir until just combined; do not overmix.
- Transfer dough to a lightly floured surface, pat into a 1-inch-thick circle, and cut into 8 wedges.
- Place wedges on prepared sheet, brush tops with a little extra cream, and sprinkle with coarse sugar; bake 15–18 minutes until golden.
- Remove from oven and let cool 5 minutes before serving for gooey centers.
Notes
- Serve warm for maximum gooey texture.
- Store any leftovers in an airtight container at room temperature for up to 2 days.
- Reheat individual scones in the microwave for 10–15 seconds to refresh gooeyness.
- For a graham-cracker twist, sprinkle crushed graham crumbs on top before baking.