Tuesday, July 10, 2012

Samoa Scones (Girl Scout Inspired)

I'm not going to lie......I always get a little (ok....very) excited when it's that time of year for the Girl Scouts to come out and sell their cookies.  No matter if I'm trying to eat healthy or not, I find that I must order a box, or two, or three..............

I don't know what it is about Girl Scout cookies that make them absolutely addicting, but I know I'm not the only one who thinks so.  Like many others, I have two personal favorites when it comes to cookie flavors: Samoas and tagalongs!

Sadly, Girl Scout cookie season is over, and my boxes of cookies are long gone.  The other day though, I found that I was having a strong craving for some samoas and decided to do something about it.

These samoa scones have the same sweet and buttery taste of the Girl Scout cookie, just in a different form.  The actual scone itself is somewhat plain, consisting of a sugar, butter, and flour base.  Once the scone is cooked though, that's when you add on the real sweetness; a bottom layer of melted semi-sweet chocolate, and then top with a mixture of caramel and coconut.  You also can't forget to add the chocolate drizzle!

Samoa Scones (Girl Scout Inspired)

Makes 8 scones
3 cups all-purpose flour
½ cup sugar
2 tsp. baking powder
¼ tsp. salt
½ cup butter, chilled and cut into pieces
¾-1 cup skim milk
8 oz. semi-sweet chocolate
1 cup caramel sauce (store bought or homemade)
¾ cup shredded coconut

Preheat oven to 400 degrees and line a baking sheet with a silicone baking mat or parchment paper.

In a large bowl combine the all-purpose flour, sugar, baking powder, and salt.  Whisk together.  Cut the butter pieces into the flour mixture using a pastry cutter, knife, or your hands.  Continue to cut in until there are no pieces larger than a pea remaining.  (You can always use a food processor for this step)

Pour ¾ cup milk into the flour mixture and stir around using a wooden spoon until a round dough forms.  You may need to slowly, as needed, add in a little more milk to help form the dough.  Once ready, divide the dough into two equal size balls and place them on a lightly floured surface.  Working with one section at a time, flatten the balls into disks about ½ an inch thick.  Cut each disk into quarters, and place the pieces onto the prepared baking sheets.  Bake the pieces in the preheated oven for 16-20 minutes or until the scones begin to turn a light golden color.  Remove from oven and allow to cool completely on a wire rack.

Melt the chocolate pieces in a microwave safe bowl.  Now, using a knife or spoon, evenly spread a layer of chocolate across the bottom of each scone.  Place the prepared scone onto a piece of wax paper, with the chocolate side facing down.  (Don’t worry……the scone will easily peel off once the chocolate hardens)  Allow time to cool completely. (Placing in the fridge will help speed this process along)

Place the caramel and coconut in a small bowl and stir around until well combined.  Spread an even amount of the mixture onto the top of each scone.  Finish off by drizzling on some of the extra melted chocolate.  Allow time to harden, than serve.  These scones can be stored in an airtight container.

Source: Baking Bites


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