Samoa {Drop} Scones

Samoa {Drop} Scones

Yield: 14 scones


1 1/2 sticks (12 Tablespoons) butter, cubed and frozen

2 3/4 cups all-purpose flour

6 Tablespoons brown sugar

1 Tablespoon baking powder

1 1/8 teaspoons baking soda

1 pinch ground nutmeg

1/4 teaspoon salt

1 cup shredded coconut, toasted and cooled (plus 1/4 cup for later)

3/4 cups dark chocolate chips

1/2 cup toffee bits, optional

1 teaspoon vanilla extract

1 cup minus 2 Tablespoons cold milk or buttermilk


Preheat oven to 350F. Line two baking trays with parchment paper. In a bowl of a stand mixer with a paddle attachment, combine flour, brown sugar, baking powder, baking soda, nutmeg, and salt. Add butter, and mix until butter cubes are the size of small peas. Add toasted coconut, chocolate chips, and toffee bits, if desired. Add vanilla and milk. Mix until just combined. The dough will be thick, but will hold together when lightly pressed between fingers. Scoop dough using a standard ice cream scoop onto lined sheet trays, no more than 8 to a tray. Bake for 25 minutes, or until scones are golden brown and very firm to the touch. Allow to cool to room temperature.


Caramel Frosting and Garnishes


2 cups confectioner’s sugar, sifted

1/4 cup caramel sauce

2 1/2 Tablespoons milk

1/4 cup shredded coconut, toasted and cooled

1/2 cup dark chocolate chips, melted


Melt chocolate over a double boiler or in the microwave. Allow to cool slightly. In a small bowl, combine confectioner’s sugar, caramel sauce, and milk. The frosting should be very thick. Scoop 1 Tablespoon of frosting onto each scone. Spread slightly over the top. Immediately sprinkle with toasted coconut. Drizzle liberally with melted chocolate. Allow chocolate to set before serving or storing. Store in an airtight container in a single layer at room temperature for up to 3 days.




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