Samoa Scones

1. Preheat oven to 400 F and adjust the rack to the lower-middle position.
2. Line a baking tray with parchment paper and set aside.
3. In a medium bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
4. Grate in the chilled coconut oil and and work it in with your fingers. The mixture will look crumbly and a like little peas.
5. Stir the coconut flakes into the mixture.
6. In a small bowl, whisk together the yogurt and egg until smooth.
7. Pour the egg mixture into the flour mixture and stir with a fork, until large clumps of dough form.
8. Use your hands to form the dough into a ball.
9. Turn the dough out onto a lightly floured counter and pat into a 7-8 inch circle, about ¾ inch thick.
10. Cut the dough into 8 triangles, separate them, and transfer them to the prepared baking tray.
11. Brush the tops with the coconut milk and bake until golden brown, about 15-18 minutes. Remove from oven.
12. Let the scones cool slightly.
13. Pour as much of the caramel sauce onto each scone as your heart desires. Do this on the pan as it gets pretty messy!
14. Sprinkle with coconut flakes.
15. In a small bowl, melt the chocolate chips in the microwave in 20 second intervals, stirring between each interval, until totally smooth and melted.
16. Stir the melted coconut oil into the melted chocolate until smooth.
17. Drizzle the melted chocolate over top of the scones.
18. Serve warm.

Notes: I used a homemade coconut caramel sauce which you can find on the related blog link. Or you can use store bought.

How to store scones: Scones are best eaten straight from the oven. They will only stay fresh in an airtight container for 1 day (reheat in the oven, not the microwave). If they are around longer than that, freeze them and lightly thaw in the microwave, and then finish in the oven for 3-4 minutes to ensure that they don’t go soft.