Meet the Samoa Scone- a spin off from the Samoas Cookies
Inspired by the Samoas Cookies, these scones are dipped in chocolate, topped with caramel and coconut, and drizzled with more chocolate.
These scones are first baked at a moderately high temperature to get that beautiful golden crust outside, while the insides remain moist, soft and crumbly.
To facilitate that, the scones are brushed with melted butter and sprinkled with coarse sugar which caramelises quickly.
Off the oven, the scones are dipped in melted chocolate.
After which, coconut and caramel are spooned over their tops.
And to top it off, more drizzled chocolate over the caramel. YUMM!
Take a bite into these scones, and you will first experience the chewy caramel. You might need to battle a slight bit with the sugar threads as you pull the scones away from your lips.
Beneath that chewy, stringy caramel, we arrive at a soft pastry so subtly sweetened so as not to overwhelm you with a sugar high. The scone is downplayed to allow you to truly savour the smokey, butterscotch flavour within that caramel.
Your journey with the bite ends with a soft “cluck” of the chocolate base, and now you get to taste them altogether as your mouth works on that blissful combination.
So, take the journey, and give these blissful scones a try!
(Taken from BakingBites)
3 cups all purpose flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1/2 cup butter, chilled and cut into pieces
3/4 – 1 cup milk
6-oz semisweet chocolate, chopped
1 cup prepared caramel sauce (store bought or use recipe below)
3/4 cup shredded coconut
Preheat oven to 400F. Line a baking sheet with parchment paper.
In a large bowl, combine flour, sugar, baking powder and salt. Add in chilled butter and cut it into the flour mixture until no pieces larger than a pea remain visible (this can be done in a food processor).
Add in 3/4 cup milk and stir to combine. Gradually add in remaining 1/4 cup milk until dough comes together into a ball.
Divide dough in half. Working with one piece at a time, turn dough out onto a lightly floured surface and flatten into a disc about 1/2-inch thick. Cut into quarters and place on baking sheet. Repeat with second piece of dough.
Bake for 16-20 minutes, until scones are a light golden brown. Cool on a wire rack.
Melt the chocolate in a small bowl. Use a small knife or spatula to spread a thin layer onto the bottom of each scone. Place coated scones on a cool baking sheet lined with a piece of wax or parchment paper to set up.
Combine caramel and shredded coconut in a small bowl. Spread about 3 tbsp of the caramel and coconut mixture onto each scone and drizzle with remaining melted chocolate. Allow chocolate drizzle to set for at least 30 minutes before serving.
Makes 8 scones.
Homemade Caramel Sauce
1/2 cup sugar
1/3 cup light corn syrup
1/4 cup water
1/8 tsp salt
7 tbsp heavy cream
1/2 tsp vanilla
In a medium saucepan, combine sugar, corn syrup, water and salt. Bring to a boil over medium heat and cook until syrup turns dark gold. Working carefully, stir in cream and vanilla. Caramel will start to steam and harden when you add the cream – continue to cook over medium heat, stirring constantly, until caramel is smooth. Transfer caramel to a refrigerator-safe container and cool. Store in the refrigerator until ready to use.
Note: You may have extra caramel sauce if you use it for the scones, so feel free to use it as a topping for ice cream, etc.
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