Samoas Scones

1. 1

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

2. 2

   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.

3. 3

   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.)

4. 4

   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.

5. 5

   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).

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.