The taste of summer in a flaky, buttery scone! Loaded with vegan marshmallows, chocolate, and graham cracker these Vegan S’mores Scones have that signature summertime treat flavour.
We accidentally started a yearly s’mores tradition at TMG and it’s not ending anytime soon. From bars to cookies, and now scones! These larger than life Vegan S’mores Scones will be your new summertime treat. Made with vegan-friendly graham cracker crumbs and loaded with chocolate chips and vegan marshmallows give these s’mores that signature summer flavour.
We’d recommend making a double batch of these because everyone will be wanting seconds. Perfect for dessert or an afternoon sweet treat. Whip up a batch of these quick and easy scones in just 30 minutes!
Why you’ll love this recipe:
- Quick and easy to make.
- Packed with summertime flavour.
- Comes together with 12 ingredients.
Top tips for making vegan scones:
- Keep the butter cold. The key to a flaky scone is layers of cold vegan butter throughout the dough. Those layers of butter are what will steam up in the warm oven and create perfectly flaky layers that you can’t get enough of.
- Don’t over mix the dough. Scones should be tender and flaky, but won’t be if you overwork the dough. If you do, the dough will become chewy and really not very enjoyable. All you need to do is to mix until there are no more dry patches, then fold a few times to create as many layers as you can.
- Handle the dough minimally. The warmth from your hands is enough to melt the butter in the dough. So while you need to handle the dough a little, be careful not to handle it too much. If you find the dough is starting to get a little too warm, we recommend you pop it in the fridge to chill for 10 minutes or so.
- Freeze before baking. For the best results and the most layers possible we freeze our scones before baking them. This keeps the butter from melting before it can create layers in the oven.
Ingredient Notes and Substitutions:
- Non-Dairy Milk – We use soy milk for all of our recipes, but you could also use almond, oat, or pea milk.
- Vegan Butter – For best results we recommend using the Becel Plant-Based Sticks. You can use other brands, however you may get different results as all vegan butter react differently.
- All-Purpose Flour – Our go-to is the store-brand unbleached all-purpose flour. You should be okay using any all-purpose flour, just be sure to use weighted measurements to decrease any differences in the final result.
- Graham Cracker Crumbs – We get our vegan graham cracker crumbs from Bulk Barn. Be sure the ones you use don’t have any honey in them.
- Baking Powder & Baking Soda – Be sure that you’re not using expired baking powder or baking soda or else your scones won’t rise. I’ve made the mistake before and it was not a good day.
- Maple Syrup – We use maple syrup to sweeten our scones slightly. You can use any other liquid sweetened of your choosing.
- Vegan Marshmallows – The best vegan marshmallows are from a brand called Dandies. You should be able to find them at most grocery stores or a vegan markets.
- Chocolate Chips – We like the Kirkland brand semi-sweet chocolate chips, but any vegan chocolate chips will do. Better yet, upgrade your scones and use chopped chocolate instead!
Other vegan scone recipes you’ll love:
- Dark Chocolate Cherry Scones
- Lemon Raspberry Scones
- Cheddar Chive Scones
- Cinnamon Roll Scones
- Birthday Cake Scones
How to make Vegan S’mores Scones:
Vegan S’mores Scones
- 240 mL (1 cup) non-dairy milk
- 15 mL (1 tbsp) apple cider vinegar
- 7 g (1 tbsp) ground flaxseed
- 180 g (1 ½ cups) all purpose flour
- 150 g (1 ½ cups) graham cracker crumbs
- 12 g (1 tbsp) baking powder
- 3 g (1/2 tsp) baking soda
- pinch salt
- 170 g (¾ cup) vegan butter, cubed
- 30 mL (2 tbsp) maple syrup
- 1 cup vegan marshmallows
- 1 cup chocolate chips
- Combine soy milk, apple cider vinegar, and ground flaxseed in a bowl. Set in the fridge to rest until needed.
- Mix together all-purpose flour, graham cracker crumbs, baking powder, baking soda, and kosher salt in a large bowl. Cut vegan butter into the dry ingredients using a pastry blender until the butter is pea sized. Chunks of butter is how you get those perfectly flaky layers. If you don’t have a pastry blender you could incorporate by hand or use two butter knives.
- Create a well in the centre of the dry mixture and pour in the soy milk mixture along with the maple syrup. Fold with a silicone spatula until all the flour is incorporated. Careful not to overmix as it will make the scones tough.
- Fold in the marshmallows and chocolate chips until evenly distributed. You may need to use your hands for this, but be careful not to handle it too much. If the dough is feeling warm, transfer to the fridge to cool for 10 minutes before continuing.
- Turn the dough onto a lightly floured surface. Press into a disk about a 1/2” thick then fold in half and in half again. Press into a disk 1” thick and using a sharp knife slice into 8 wedges.
- Play the wedges on a lined baking sheet about 1-2” apart. Transfer to the freezer to rest.
- Preheat the oven to 400°F.
- One the oven has reached temperature place the scones into the oven straight from the freezer. Bake for 20-22 minutes or until golden brown.
- Allow scones to cool completely on the baking sheet. Enjoy within the next two days.