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Samoas Scones



  • 3 c all purpose flour
  • ½ c sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ c non-dairy butter, chilled and cut into pieces
  • 3/4 to 1 cup non-dairy milk
  • 6-oz semisweet chocolate, chopped
  • 1 c prepared caramel sauce (store bought or use recipe below)
  • ¾ c shredded coconut

Homemade Caramel Sauce:

  • ½ c sugar
  • 1/3 c light corn syrup
  • ¼ c water
  • tsp salt
  • 7 tbsp heavy cream substitute (coconut milk cream?)
  • ½ tsp vanilla



  1. Preheat oven to 400F. Line a baking sheet with parchment paper.

  2. 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).

  3. Add in ¾ cup milk and stir to combine. Gradually add in remaining ¼ cup milk until dough comes together into a ball.

  4. 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 ½-inch thick. Cut into quarters and place on baking sheet. Repeat with second piece of dough.

  5. Bake for 16-20 minutes, until scones are a light golden brown. Cool on a wire rack.

  6. 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.

  7. 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.

Homemade Caramel Sauce:

  1. 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.

  2. 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.

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