Samoa Girl Scout cookies are one of my favorite cookies, but they aren’t available year round (um, that might actually be a good thing). So, in order to get my “samoa” fix I gave these samoa scones a try and they did not disappoint. I limited myself to just two bites (still on the, mostly, no sugar thing) and I loved them, but the true test was having Alan try them and he gave them two thumbs ups.
If you’ve never made scones before it’s not difficult. You are basically making a biscuit and putting some yummy delicious toppings on it. The key is to have really, really cold butter and work the butter into the dough until you have a fine crumble and then slowly adding the buttermilk into the mixture.
- 3 cups all-purpose flour
- ¼ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cut into pieces
- 1 cup buttermilk
- 6 oz semisweet chocolate, finely chopped
- 1 cup prepared caramel sauce (store-bought or homemade)
- ¾ cup shredded coconut
- Preheat oven to 375 degrees.
- In a medium bowl combine the flour, sugar, baking powder and salt together. Cut in cold butter until you have a fine crumb mixture then slowly add buttermilk until dough forms, you may use less than a cup.
- Dust countertop with flour. Place dough on counter, divide into 2 pieces. One at a time, form each piece into a rectangle about ¾”-1″ thick. Cut the dough into equal size triangles.
- Place on parchment paper lined baking sheet and bake for 15 minutes.
- Remove from oven and let cool.
- When scones are cool melt chocolate in microwave or on stove top. In a small bowl mix coconut and caramel together.
- Top each scone with a spoonful of coconut sauce and then drizzle with chocolate.
In the gluten free option everything stays the same EXCEPT replace the all purpose flour with a gluten free baking flour and I replaced the sugar with raw coconut sugar. To keep it gluten free you’ll want to make your own caramel topping and not use the store bought variety. Follow the instructions above.