Friday, August 10, 2012

Samoa Scones

It's a good thing you're sitting down right now, because this recipe would most certainly knock you on your ass with its utter awesomeness. Is it breakfast? Is it dessert? Who cares! You can have them at whatever time of the day you please because I said so. They taste like giant girl-scout cookies, and therefore are exempt to time restrictions.

This recipe was my redemption from a failed attempt at making copycat Samoas last summer. That fiasco was a mess of burnt caramel and burnt fingers and really awful looking cookies (if you could even call them cookies). Since then I have steered clear of any Samoa imposter recipes on the internet, but this one caught my eye and I just couldn't resist. I thought since it was in scone form it deserved a fair shot.

And people, this recipe did not disappoint.

Not only do these taste absolutely amazing, but they are actually super easy to make. The scone recipe is quick and simple; made with basic, staple ingredients. The topping uses store bought caramel sauce, which means no stirring over a saucepan waiting for it to inevitably burn on my crappy electric stove top. I was really amazed at how quickly this came together and how awesome the finished product looked.

This one is going in the keeper box for sure. I highly recommend trying it, even if you aren't an experienced baker. I think you'll be pleasantly surprised by how easy it is too!

Samoa Scones 
adapted from Kids in the Sink
makes 1 dozen scones

3 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
1 cup milk
6 oz semisweet chocolate, chopped
3/4 cup prepared caramel sauce (store-bought or homemade)
3/4 cup shredded coconut

Preheat oven to 400˚ and line a baking sheet with parchment or silicon liner.
Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the butter to the dry ingredients and mix with a pastry cutter until it resembles coarse crumbs, with pieces no larger than a pea. Add in milk and continue to work with your hands to bring the mixture together to form a dough.

Turn the dough onto your lightly floured work surface and divide in half.  Shape each piece into a disk about 1/2 inch thick. Cut each disk 6 triangles. Transfer to prepared baking sheet.

Bake for 15-20 minutes or until the edges begin to lightly brown.  Let the scones cool for a few minutes on the baking sheet and then remove to a wire rack to cool completely.

Place the chocolate in a microwave safe dish that is  big enough to fit your scones.  Microwave the chocolate in 15 second intervals, stirring after every time, until chocolate is melted and smooth.

Once the scones are completely cool, dip scones into melted chocolate and put on wax paper to let set.
Stir together caramel sauce and shredded coconut.  Spread some of the mixture onto each scone to create a thin layer.  Drizzle the remaining chocolate onto each scone.  Let the chocolate set again before serving.

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