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Samoa Scones


Enjoy the flavor of the popular Samoa Girl Scout cookies all year with homemade Samoa Scones! You can’t lose with the chocolate-caramel-coconut combo.

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Rate this recipe 4.4/5 (46 Votes)


  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (8 tablespoons) cold unsalted butter, cut into pieces
  • 1 cup milk (I used whole)
  • 6 oz semisweet chocolate, finely chopped
  • 1 cup prepared caramel sauce (store-bought or homemade)
  • 3/4 cup shredded coconut


Servings 8
Preparation time 10mins
Cooking time 60mins
Adapted from


Step 1

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

Whisk the flour, sugar, baking powder and salt together in a large bowl. Add the butter and use a pastry cutter to cut it into the dry ingredients - keep working it until the mixture resembles coarse crumbs. Add the milk and use a fork (or your hands) to gently bring the mixture together. There may still be a few dry bits in the bottom of the bowl, that's fine.

Turn the dough out onto your work surface and divide it in half. Shape each piece into a disk about 1/2-inch thick. Cut each disk into 4 or 6 pieces, depending on how big you want your scones - I did six. Transfer the scones to the prepared baking sheet. (You can bake the scones immediately, but I like to refrigerate or freeze mine briefly so the butter is really cold when it hits the oven.)

Bake for 15-20 minutes, or until the scones begin to turn golden brown around the edges and are slightly firm to the touch. Transfer the baking sheet to a wire rack and let the scones cool for a few minutes before removing them to the rack to cool completely.

Place the chocolate in a microwave-safe bowl (pick one that's big enough to fit your scone so you can dip it). Microwave in 30-second bursts at 50% power, stirring in between each, until the chocolate is melted and smooth. Gently dip the bottom of each scone into the chocolate so you have a thin layer across the bottom and just barely up the sides. Set the dipped scones on a piece of wax paper and let the chocolate set (you can pop them in the fridge to speed things up).

Stir the caramel sauce and coconut together in a small bowl. Spread some of the mixture onto the top of each scone to create a thin layer. Drizzle the remaining melted chocolate over the top of the scones. Let the chocolate again set before serving.

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