1 & 1/2 cups crushed graham crackers

2 & 3/4 cups flour + extra for stickiness

2 teaspoons baking powder

1 pinch salt

1/4 cup sugar

1 stick of cold butter (½ cup)

3/4 cup chocolate chips

1 cup mini marshmallows

1 cup half & half

1/2 cup French vanilla creamer (plus some extra to brush each scone before baking)

For the Marshmallow Drizzle: Marshmallow fluff

Powdered sugar

French vanilla creamer

Cook Mode Prevent your screen from going dark

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, combine the crushed graham crackers, flour, baking powder, salt, and sugar. Mix well.
Cut the cold butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs.
Stir in the chocolate chips and mini marshmallows until evenly distributed.
Pour in the half & half and French vanilla creamer, and stir until the dough begins to come together. You may need to add a little more flour if the dough is too sticky.
Turn the dough out onto a floured surface and gently knead it a few times to bring it together.
Pat the dough into a disc about 1-inch thick. Cut the disc into 8 wedges and place them on the prepared baking sheet.
Brush the tops of the scones with a little extra French vanilla creamer.
Bake the scones for 18-20 minutes or until they are golden brown.
While the scones are baking, prepare the marshmallow drizzle by mixing marshmallow fluff, powdered sugar, and a little French vanilla creamer in a bowl until smooth and drizzle-able.
Once the scones are out of the oven and have cooled slightly, drizzle the marshmallow mixture over the top.
Serve and enjoy your delicious s’mores scones!

For a dairy-free version, substitute dairy-free butter and coconut cream or almond milk for the half & half and French vanilla creamer.

For a gluten-free version, use gluten-free flour blend in place of regular flour.

If you prefer a less sweet version, you can skip the marshmallow drizzle.

For a crunchy variation, add chopped walnuts or pecans to the dough.

Freeze the scones for up to 1 month for longer storage.