Capture the beloved flavors of Samoa cookies in a breakfast treat that’s surprisingly simple to make at home.
There’s something magical about the combination of coconut, caramel, and chocolate that makes Samoa cookies so irresistible. These beloved Girl Scout treats have inspired countless dessert variations, but I think my favorite has to be these gluten-free scones. The beauty of transforming this iconic cookie flavor into a scone lies in how perfectly the two complement each other—the tender, buttery crumb of a well-made scone provides an ideal canvas for those familiar flavors.
Scones have a rich history dating back to 16th-century Scotland, where they were originally made with oats and cooked on a griddle. While these Samoa-inspired versions are baked in the oven and use modern ingredients like Greek yogurt for tenderness, they maintain that essential scone characteristic of being sturdy enough to hold toppings yet delicate enough to crumble perfectly with each bite.
The key to these scones’ success lies in the balance of flavors and textures. The oat flour provides a subtle nuttiness that pairs beautifully with toasted coconut and chocolate, and the homemade caramel sauce brings everything together with its deep, buttery sweetness. It’s a little morning (or afternoon) snack indulgence you’ll want to make a ritual.
Are Gluten-Free Samoa Scones With Greek Yogurt Healthy?
While these scones are undeniably a treat, they do offer some nutritional advantages over traditional versions. Oat flour provides fiber and protein, and Greek yogurt adds more protein and reduces the need for excessive butter or oil.
That said, these are still indulgent thanks to the caramel sauce and chocolate chips. To make them a little healthier, you could reduce the chocolate chips by half, use a sugar-free caramel sauce, or serve smaller portions alongside fresh fruit. To make them dairy-free, substitute the Greek yogurt with a plant-based alternative and use vegan butter in the caramel sauce.
How To Achieve Perfect Scone Texture
Unlike muffins or quick breads, scones require a technique that creates distinct layers and that characteristic tender-yet-sturdy crumb. The secret starts with keeping your fats cold. Grating chilled coconut oil directly into the flour mixture creates small pockets of fat that will melt during baking, creating steam and those coveted flaky layers. Using Greek yogurt serves a dual purpose here—like buttermilk in more traditional scone recipes, it adds moisture and tanginess while also contributing to the tender texture. Be sure to mix just until the dough comes together; overworking will result in dense scones rather than the light, crumbly texture you’re after.
How Do I Store Leftovers?
Scones are best enjoyed fresh from the oven, but leftovers can be stored in an airtight container at room temperature for up to 2 days. For longer storage, wrap individual scones in plastic wrap and freeze for up to 3 months. To refresh day-old scones, warm them in a 350°F oven for a few minutes rather than using the microwave, which can make them soggy.
Serving Suggestions
For the perfect breakfast spread, pair these scones with fresh berries and a strong cup of coffee or a Chai Latte that can stand up to their rich flavors. Serve alongside other morning favorites like Eggs In A Basket and Hash Browns for a complete brunch experience. For more treats inspired by a favorite classic cookie, be sure to try Chocolate-Covered Oreos, Easy Oreo Balls, or a rich and creamy Oreo Milkshake.
Recipe
Ingredients
- ¼ cup unsweetened coconut flakes plus additional for topping
- 2 cups gluten-free oat flour 213 grams, or 230 grams whole-wheat pastry flour
- ⅓ cup coconut sugar or raw organic cane sugar
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup chilled coconut oil so that is is a solid
- ½ cup fat-free plain greek yogurt or dairy free
- 1 large egg
- 2 tablespoons mini chocolate chips
- 1 tablespoon full-fat coconut milk
For The Caramel Sauce:
- ¼ cup coconut sugar packed
- 2 tablespoons unsweetened vanilla almond milk
- 2 teaspoons ghee or vegan butter
- ¼ teaspoon vanilla extract
Instructions
- Adjust the rack to the lower-middle position and preheat your oven to 350°F. Spread the coconut flakes on a small baking sheet and bake until lightly toasted, about 5 minutes. Set aside.
- Increase the oven temperature to 400°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the oat flour, sugar, baking powder, baking soda, and salt.
- Grate in the chilled coconut oil and quickly and gently work it in with your fingers. The mixture will be crumbly and look like little peas.
- Stir in ¼ cup of toasted coconut flakes.
- In a small bowl, whisk together the yogurt and egg until smooth.
- Pour the yogurt mixture into the oat flour mixture and stir with a fork until large clumps of dough form. Stir in the chocolate chips.
- Use your hands to form the dough into a ball. It will be quite sticky.
- Turn the dough out onto a lightly floured surface and pat into a 7- to 8-inch circle, about ¾ inch thick.
- Cut the dough into 8 triangles, then separate them and transfer to the prepared baking sheet.
- Brush the tops with the coconut milk and bake until golden brown, about 20-22 minutes.
- When the scones have about 10 minutes left to bake, combine the caramel sauce ingredients in a small pot and bring to a boil over medium heat. Once boiling, stir constantly until the caramel thickens and reduces by about half, only about 2-3 minutes. Immediately transfer to a small heatproof container (you should have just under ¼ cup).
- Once the scones are done, let them and the caramel sauce cool for about 5 minutes. Then drizzle the scones with the caramel sauce and sprinkle with additional coconut flakes.
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