So, I spend a lot of time reading blogs. It’s what got me thinking maybe I could start one of my own. Now, most bloggers have a single thing they write about, a specialty. I obviously don’t, and that’s because if I find something neat worth sharing, I want to be able to share it. My blog is about pulling my life together one day at a time, and the life of Shay.
Anyway, one of my favorite blogs is Baking Bites. I stumbled across it when I was looking for a whole wheat pie crust recipe. My skill at pie crust hasn’t improved, but my drooling skills certainly have. Nicole is an absolute genius. She’s done copycat Girl Scout cookie recipes, and this delightful confection here is a Samoa Scone. It has all the flavors of a samoa cookie, in a delightful breakfast treat. Andrew couldn’t stop eating them.
Anyway, in the interest of giving credit where credit is due, you can check out the original recipe here. I’m going to reproduce it below, for the lazy among you.
- 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 (I used semi-sweet chocolate chips)
- 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.
- 1/2 cup sugar
- 1/3 cup light corn syrup
- 1/4 cup water
- 1/8 tsp salt
- 7 tbsp heavy cream (I actually used canned evaporated milk.)
- 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.
Yum! I love Samoas cookies, and had tested Nicole’s recipe for homemade Samoas last year. (I fully intend to remake them this year, too!) As expected, this recipe is a winner!
What are you, nuts?!
These are awesome. Surprisingly, for the amount of chocolate and sugar involved, they’re actually not too sweet. They have a sweet topping, sure, but the scone seems to counteract it a little. My photo obviously didn’t turn out as well as Nicole’s, and I think I know part of the reasons why. First of all, I just mixed the coconut into all of the caramel sauce I made. It looked like a cup, so I figured, eh, close enough. This may or may not have been wise. Second, I used unsweetened organic coconut. I measured out a cup, but it came in these tiny tiny flakes. Not sure if that made a difference. Third, I don’t have pastry bags. I used a sandwich baggie that I had snipped the corner off of. So I’m not going to get that pretty piped effect. But I still love these things and would totally make them again. I think everyone else should try some!