Samoa Scones



  1. Preheat oven to 450 degrees.
  2. In a large bowl, combine flour, baking powder, brown sugar and salt. Cut cold butter into the flour, using either a pastry blender, two knives, or your fingers, until the mixture resembles coarse crumbs. No piece of butter should be bigger than the size of a pea.
  3. In a separate bowl, whisk together eggs and heavy cream until combined. Pour this cream mixture over the flour mixture and fold in with a large spatula or wooden spoon until a thick dough forms. If the dough is too sticky to turn out onto the table, add a few more tablespoons of flour until the dough no longer sticks to your hands.
  4. Turn dough out onto a lightly floured surface and pat into a 3/4 inch thick round. Cut into 8 or 12 wedges (like cutting a pizza) and place these wedges on an ungreased cookie sheet, leaving at least 2 inches of space between them.
  5. Bake at 450 degrees for 10-12 minutes, or until they are golden brown and firm. Let cool on pan for a few minutes before carefully removing to a wire rack to cool completely.
  6. Once cool, drizzle melted chocolate over scones.
  7. For the caramel drizzle: Combine caramels and heavy cream in a medium saucepan and heat over medium heat. Stir with a silicone whisk or spatula to distribute the caramel as it melts and to prevent it from burning. Once the mixture is smooth (about 5 minutes) remove from heat and let cool for five minutes.
  8. Whisk in powdered sugar, then drizzle caramel over cooled scones. Top with toasted coconut and let dry.