These Healthy Gluten Free Samoa Scones with Greek Yogurt are an easy, better for you breakfast that tastes like a scone and a Samao cookie had a baby!
Preheat your oven to 350 degrees. Spread the coconut flakes on a small baking sheet and bake until lightly toasted, about 5 minutes. Set aside.
Increase the heat of the oven to 400 degrees and adjust the rack to the lower-middle position. Line a cookie sheet with parchment paper.
In a small bowl, whisk together the yogurt and egg until smooth.
Pour the egg mixture into the 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.
Brush the tops with the coconut milk and bake until golden brown, about 20-22 minutes.
When the scones have about 10 minutes left combine the caramel sauce ingredients in a SMALL pot and bring to a boil on medium heat. Once boiling, stir constantly until the caramel thickens and reduced by about half, only 2-3 minutes. Immediately transfer to a small container (you should have just under 1/4 cup)
Once the scones are done, let both them and the caramel sauce cool for about 5 minutes. Then, cover with the caramel and additional coconut flakes.
* I recommend measuring first then chilling as its super hard to scrape 1/4 cup of coconut oil out of a jar of chilled coconut oil!
How to store scones: Scones are best 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 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.