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.
Course Dessert
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Rest Time 20 minutesminutes
Total Time 55 minutesminutes
Servings 8Scones
Author Two Market Girls
Ingredients
240mL(1 cup) non-dairy milk
15mL(1 tbsp) apple cider vinegar
7g(1 tbsp) ground flaxseed
180g(1 ½ cups) all purpose flour
150g(1 ½ cups) graham cracker crumbs
12g(1 tbsp) baking powder
3g(1/2 tsp) baking soda
pinchsalt
170g(¾ cup) vegan buttercubed
30mL(2 tbsp) maple syrup
1cupvegan marshmallows
1cupchocolate chips
Instructions
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.