Samoa Scones with Toasted Coconut and Chocolate Glaze

samoa scones

This is a scone version of the Samoa Girl Scout Cookie. (The original Coconut Scone recipe can be found here). They feature coconut in three ways: coconut milk (instead of regular milk), shredded coconut, and coconut extract. In order to “Samoa” it, I added chocolate chips to the mix, and topped it with chocolate drizzle and toasted coconut. Optional toffee bits add a caramel touch.

Recipe notes:

1. I used a pastry cutter instead of a mixer to avoid over mixing. Over mixing creates a tough scone. (Fun fact: cold butter helps the scone rise higher.)

2. I modified the “bowl to baking sheet” method and the scone size. If you want to use a scooper as in the original recipe, go for it. Personally, I’m partial to triangular scones. To achieve this, simply plop the dough on the counter, shape it, and cut it into triangles. This isn’t a fussy process; don’t knead the dough, just press it together. I modified the instructions to form smaller scones instead of 3-inch mounds. Please note that cooking times are approximate, they will vary depending on the scone size.

Coconut Chocolate Chip Scones with Coconut Glaze

For the Scones:
4-1/4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1/4 cup granulated sugar, plus more for sprinkling
2 cups shredded, unsweetened coconut (plus 1/2 cup for toasted coconut topping*)
1-1/2 cups (3 sticks) cold unsalted butter, cubed
1 cup unsweetened coconut milk
4 large eggs, lightly beaten
1 teaspoon coconut extract
2 cups pecans, finely chopped
1-1/2 cups mini chocolate chips
3/4 cup toffee bits (optional)

For the Coconut Glaze:
2 tablespoons unsweetened coconut milk
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract
1/2 to 1 cup confectioners’ sugar

For the Chocolate Glaze: 
1/2 cup chocolate chips, melt and drizzle


*For the Toasted Coconut: While mixing the scones, toast the coconut in the oven by heating the oven to 250 degrees. Spread the coconut evenly on a rimmed baking sheet, transfer to oven on the middle rack and bake until golden, 8-12 minutes. Stir several times during baking. Once golden, transfer to a small bowl and set aside to cool. (If needed, cool in the freezer.) Or on the stove, heat skillet to medium-low and add coconut. Stirring regularly, toast the coconut, being careful not to burn. Once golden, transfer to a small bowl and set aside to cool.

Make the scones: Preheat the oven to 400 degrees. Line two baking sheets with parchment paper. Whisk the flour, baking powder, salt, sugar and shredded coconut in a bowl. Cut in butter, using a pastry cutter until it resembles coarse meal. In another bowl combine milk, eggs, and extract, whisk until combined. Make a well in the middle of the dry ingredients, pour in wet ingredients. Combine until resembles course crumbles. Stir in the pecans, bits and chips; do not over mix.

Flour flat surface. Dump out the dough, pressing the dough with your hands carefully form into a 1-1/2 inch oval, using as little flour as needed. Using a knife, cut into triangles, about 3-inches long. Sprinkle the tops with sugar and bake until golden brown, 10-16 minutes, depending on size of triangles.

Meanwhile, make the coconut glaze: Whisk the coconut milk, coconut and vanilla extracts and 1/2 cup confectioners’ sugar in a bowl until smooth, adding more sugar as needed to thicken. Melt the chocolate and drizzle the glazes one at a time once cooled. Sprinkle lightly with toasted coconut.

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