Healthy Samoa Cookie Scones

Yields: 8 scones

These scones have the same irresistible coconut, chocolate and caramel flavors as the classic Girl Scout cookies! They’ll keep for at least 5 days if stored in an airtight container in the refrigerator.

for the scones
1 ½ cups (150g) white whole wheat flour or gluten-free* flour (measured like this)
1 ½ tsp baking powder
½ tsp salt
2 tbsp (28g) unsalted butter, very cold and cubed
½ cup (120g) plain nonfat Greek yogurt
6 tbsp (90mL) homemade two-ingredient caramel sauce
2 tbsp + 2 tsp (40mL) nonfat milk, divided
¾ tsp coconut extract
2 tbsp (10g) shredded unsweetened coconut
for the drizzles
1 tbsp (5g) unsweetened cocoa powder
1 ½ tsp honey
1 ½ tsp nonfat milk
2 tbsp (30mL) homemade two-ingredient caramel sauce

Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Stir in the Greek yogurt, caramel sauce, 2 tablespoons of milk, and coconut extract. Fold in the shredded coconut.
Shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife. Bake at 425°F for 14-17 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
To make the chocolate drizzle, stir together the cocoa powder, honey, and milk in a small bowl. Transfer the mixture to a zip-topped bag, and cut off a tiny piece of one corner. Add the caramel sauce to a separate zip-topped bag, and cut off a tiny piece of one of that bag’s corners. Just before serving, drizzle both the chocolate and caramel sauces on top of the scones.

Notes: For the gluten-free flour, I recommend the following: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum. Most store-bought gluten-free flour blends will work as well, if they’re measured like this.

Whole wheat pastry flour or all-purpose flour may be substituted for the white whole wheat flour. Regular whole wheat flour may be substituted in a pinch, but the scones will have a more wheat-y flavor, which will mask some of the coconut.

In a pinch, solid-state coconut oil may be substituted for the butter, but I warn against doing this, if at all possible, because the scones’ texture won’t be quite the same.

If you haven’t made the two-ingredient caramel sauce, 3 tablespoons of pure maple syrup, honey, or agave may be substituted for it in the scone dough.

Any milk may be substituted for the nonfat milk.

Vanilla extract may be substituted for the coconut extract, but the scones will have a much subtler coconut taste.

Pure maple syrup or agave may be substituted for the honey in the dark chocolate drizzle.

{gluten-free, clean eating, low fat, low calorie}

Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2016/02/25/healthy-samoa-cookie-scones/