Samoas Scones

You know them by heart--I know you do:  Thin Mints, Do-Si-Dos, Tagalongs, Trefoils, Samoas.  I'm talking about Girl Scout cookies.  If you live in the United States, chances are you sold them when you were young, have a daughter who sells them now, or have had a neighbor ask you to buy them.  If not, you've surely seen them sold by elementary age girls wearing their green or brown vests in front of your local grocery store. 

Girl Scouts are as familiar to the American culture as Apple pie, hot dogs, and fireworks on the 4th of July, and their cookies have been a common seasonal staple for over 75 years.  It seems though the day of purchasing Girl Scout cookies just once a year is gone now that copycat versions are popping up like never before.  Not only are similar cookies showing up on the shelves in the grocery stores, there are recipes circulating the Internet that mimic their ingredients.  I found this recipe haphazardly while looking for other dessert recipes online, and it was the title that instantly drew me in.  There was only one Samoas that I knew of and I immediately needed to see if it was indeed the Girl Scout cookie being referenced.  It was--to my pure delight.

I love Samoas cookies and these scones truly capitalize on their main ingredients: chocolate, caramel, and coconut.  This recipe needs no flattering introduction since they are a good basic scone flavored like Samoas.  And with Samoas in the title, that is enough said.

INGREDIENTS:
3 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, chilled and cut into 1/2-inch cubes
1 cup milk
6 ounces semi-sweet chocolate chips
1/2 cup caramel sauce
6 tablespoons shredded coconut

DIRECTIONS:
1.  Preheat oven to 400 degrees F and one rack on top 1/3 of oven and another rack on bottom 1/3 of oven.  Line 2 baking sheets with parchment paper or silpat.  In large bowl, combine flour, sugar, baking powder, and salt.  Add chilled butter and cut it into flour mixture until no pieces larger than a pea are visible.

2.  Add in 3/4 cup milk and stir to combine.  Gradually add remaining 1/4 cup milk until dough comes together into ball.  Divide dough in half.

3.  Working with one piece at a time, turn dough out onto a lightly floured working surface and flatten into a disc about 1/2-inch thick.  Cut dough into eighths and transfer to prepared baking sheet using a flat spatula.  Repeat with second piece of dough.

4.  Place baking sheets in preheated oven and bake for 10 minutes.  Rotate pans in oven and continue baking for 10 additional minutes, until scones are a light golden brown.  Cool on wire rack.

5.  Melt chocolate chips in small pan set over medium heat on stove top.  Spread a thin layer of melted chocolate onto the bottom of each scone using knife or small spatula.  Place coated scone upside down for 30-60 minutes, or until chocolate has dried and hardened.

6.  Combine caramel and shredded coconut in small bowl.  Spread caramel-coconut mixture onto the top of each scone. Eat immediately or store in airtight container for up to 3 days, if they last that long:-)

Recipe adapted from Baking Bites

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This recipe is linked to What's on the Menu Wednesday, Welcome Wednesday, Works for Me Wednesday, This Week's Cravings, and What's Cooking Wednesday.