If you’ve never had Samoas, they’re buttery vanilla cookies that are topped with caramel and coconut, and then striped with a chocolate coating. The combination of flavors is completely irresistible, and they work just as well in scone form!
Though scones are usually breakfast fare, these are a little too decadent even for me, so I like to have them for dessert instead. All of the flavors from the Samoas cookies are represented – start with a buttery, light scone (probably among the most fluffy I’ve made), coat the bottom with a layer of semisweet chocolate, then top with a combination of caramel and coconut before finishing it with a drizzle of chocolate. They might sound like a lot of work, but they really come together quickly and easily. We happened to have some store-bought caramel sauce in the fridge so I used that, but it wound up being a little too thin and was running off the sides of the scones a bit. Definitely more of an appearance issue than a taste one, but nonetheless I’ll make the caramel from scratch next time. I’ve made a few recipes inspired by the Girl Scout Samoas, but this one is definitely my favorite thus far, and it completely satisfies my craving when I can’t actually find the cookies!
By Tracey
Samoas Scones
from Baking Bites
Ingredients:
- 3 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (8 tablespoons) cold unsalted butter, cut into pieces
- 1 cup milk (I used whole)
- 6 oz semisweet chocolate, finely chopped
- 1 cup prepared caramel sauce (store-bought or homemade)
- 3/4 cup shredded coconut
Directions:
Preheat oven to 400 F. Line a baking sheet with parchment paper.
Whisk the flour, sugar, baking powder and salt together in a large bowl. Add the butter and use a pastry cutter to cut it into the dry ingredients – keep working it until the mixture resembles coarse crumbs. Add the milk and use a fork (or your hands) to gently bring the mixture together. There may still be a few dry bits in the bottom of the bowl, that’s fine.
Turn the dough out onto your work surface and divide it in half. Shape each piece into a disk about 1/2-inch thick. Cut each disk into 4 or 6 pieces, depending on how big you want your scones – I did six. Transfer the scones to the prepared baking sheet. (You can bake the scones immediately, but I like to refrigerate or freeze mine briefly so the butter is really cold when it hits the oven.)
Bake for 15-20 minutes, or until the scones begin to turn golden brown around the edges and are slightly firm to the touch. Transfer the baking sheet to a wire rack and let the scones cool for a few minutes before removing them to the rack to cool completely.
Place the chocolate in a microwave-safe bowl (pick one that’s big enough to fit your scone so you can dip it). Microwave in 30-second bursts at 50% power, stirring in between each, until the chocolate is melted and smooth. Gently dip the bottom of each scone into the chocolate so you have a thin layer across the bottom and just barely up the sides. Set the dipped scones on a piece of wax paper and let the chocolate set (you can pop them in the fridge to speed things up).
Stir the caramel sauce and coconut together in a small bowl. Spread some of the mixture onto the top of each scone to create a thin layer. Drizzle the remaining melted chocolate over the top of the scones. Let the chocolate again set before serving.
Makes 8-12 scones.
