Samoas Scones

Samoas Scones

Samoas are one of the most popular Girl Scout cookies for good reason: they have a fantastic combination of flavors. The cookies consist of a butter cookie base that is topped with a rich coating of caramel and coconut and drenched with chocolate. The Girl Scout cookie version – also known as Caramel de Lites – is good, but homemade might be even better because you can have them when you get a craving for Girl Scout cookies and they’re out of season and if you simply prefer homemade goodies to store-bought.

The other good thing about making your own homemade Girl Scout cookies is that it opens the door to use those same flavors in other treats, like a Thin Mint Cheesecake, Samoas Cheesecake Bars, Homemade Samoas Ice Cream or even a batch of Samoas Scones. These scones are my way of infusing the tastiness of Samoas into breakfast without admitting that sometimes I want a cookie with my coffee in the very early morning.

The scones are fairly plain on their own, slightly sweet and with a nice buttery flavor. They are topped with a combination of caramel and coconut, then dipped in and drizzled with semisweet chocolate. For my homemade Samoas cookies, I usually use a fairly firm caramel candy, but I recommend either using homemade caramel sauce or an ice cream topping-type of caramel because you want the scones to still be easy to bite into without the caramel on top getting too hard (better too gooey with these than too firm!). Prepare them about an hour or two before you want to serve them to give the chocolate time to set up, or pop them into the fridge for a couple of minutes before serving if you are cutting it close, timing-wise.

Samoas Scones, innards

Samoas Scones
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.

26 comments

  1. This is ingenious! Can’t wait to try the recipe.

  2. These are one of my favorites…Samoas…and you did this RIGHT! SCORE!

  3. Gorgeous! I love your girl scout cookie twists.

  4. You’re a horrible influence. How am I supposed to resist something like this?

  5. What a creative way to enjoy the flavor of Girl Scout cookies! Samoas are definitely one of my favorites, so these scones will be making an appearance at breakfast soon!

  6. Lovely idea, and such cute scones!

  7. Absolutely genius! These would be a fabulous brunch recipe. I want some!

  8. Love love love this idea. Girl Scout cookies are my weakness. Or is it the cute girl scouts selling them? Either way, I cannot resist. Thanks for the wonderful recipe post!

  9. Amazing! I can practically taste the cookie flavored scone through the screen. Hurry up Girl Scout Cookie order! Hurry up!

  10. The poor girl scouts – they don’t stand a chance against these! I just saw some scouts selling cookies the other day and managed to pass without succumbing to temptation. A scone version of Samoas, though, is just too delicious too pass up!

  11. oh, this looks so delicious! I`m absolutely sure that`s really tasty!

    Have a great time,
    Paula

  12. Samoas are my favorite! These sound awesome.

  13. yum. Somoas are my favorite girls scout cookie. These look amazing!

  14. made these tonight for my fiance’, he said they were fantastic! I think I’ll keep the basic scone recipe too, it was walking that perfect line of moist and dry a scone should!

    hugs! Kim @ Party Frosting!

  15. Ack, I have something like 30 boxes of Samoas (although in Texas they are “Caramel Delights” here. I need a recipe I can put them in. I wonder how they’d be chopped up in the scones?

  16. Oh! delicious-Trying to work on my weight but I am going to try the recipe today no doubt-Thanks

  17. I’m drooling non-stop.

  18. I made these and everyone said they are great. I don’t care for coconut but my husband and a select few co-workers went nuts for them.

  19. oh that is genius! love it!

  20. I never was the best Girl Scout but I could never complain when cookies season came around. Still don’t. Samoas have definitely always been my favorite cookie. That being said – these need to be made. ASAP. I can’t promise I won’t eat them all though!!

    P.S. I’m considering throwing in some toasted coconut into the scones. Think it would work out well??

  21. I just made these. I haven’t tried them yet but what I want to know is how do you get them so flat?! Mine rise and crack. Even the petite vanilla scones I make crack. Any advice? Thanks!! And I can’t wait to try these. My coworkers go nuts over the vanilla ones. This is my second time making them, so I can’t wait to share these ones! Thanks for all the great recipes!!

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