Churro Scones
These irresistible churro scones made with dulce de leche are fluffy and effortless to make. Here’s how to make this breakfast on-the-go or freeze for future meals.
Making a batch of homemade churro scones is the absolute best. Especially once they come out of the oven and prepped for last minute breakfasts they become a huge time saver. Giving a crunchy and chewy bite, having a light and sweet pastry will definitely make a great start to the day.
My daughter has a blast helping me make this churro scones. Her favorite part is sprinkling the cinnamon sugar on top. Anytime she has the chance to be an assistant in the kitchen, she is there. So if you are looking for a recipe to make with your toddler, I recommend these. There is something for everyone to do and it will create beautiful memories along the way.
What is Dulce de Leche?
Similar to caramel, dulce de leche is a sweet and milky confection that is made from milk and sugar being cooked low and slow for a period of time. It has a creamier consistency and tangier notes and typically used as a topping or a filling for desserts. It’s a beautifully decadent and rich ingredient that is used all over the world.
Can I use any type of milk?
Yes, any milk is fine to use with these dulce de leche scones.
What about a different type of flour?
For the flour, bread flour or a gluten-free baking flour will work just fine. Other types of flours, such as oat, coconut, or almond may result in a denser and more crumbly texture. If using those flours for the churro scones, I recommend starting with 2 cups and adding more if needed form the dough.
Ingredients You Will Need:
- All-Purpose Flour
- Brown Sugar
- Granulated Sugar
- Baking Powder
- Salt
- Cinnamon
- Unsalted Butter
- Dulce De Leche
- Eggs
- Milk
Interested in more breakfast Ideas? Here are a few favorites:
- Chocolate Chip Scones
- Overnight Peanut Butter & Jelly Waffles
- Chili Relleno Frittata
- Peanut Butter Chocolate Chip Overnight Oats
To Store: Seal scones in an airtight container and refrigerate. Consume within 3 days once baked.
To Freeze: Wrap the scones whole or individually in foil. Place in a freezer-friendly bag and freeze for up to 3 months. To thaw, place in the fridge over night or microwave for 30 seconds until heated through.
If you make these churro scones, make sure to comment and subscribe to The Dish Next Door’s newsletter for the latest recipes. I love hearing from all of you and enjoy looking through the photos posted on Facebook and Instagram.
Dulce de Leche Churro Scones
Ingredients
- 3 1/2 cups All-purpose flour
- 2 Tbl. brown sugar
- 3 Tbl. granulated sugar
- 1 Tbl. baking powder
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 8 Tbl. (1 stick) cold unsalted butter, cut into 8 pieces
- 1/3 cup dulce de leche
- 2 eggs, beaten
- 3/4 cup milk
Sugar Topping:
- 2 Tbl. granulated sugar
- 1 Tbl. cinnamon
Instructions
- Preheat the oven to 400℉ and line a baking sheet with parchment paper.
- In a small bowl, whisk together the dulce de leche and eggs until mostly incorporated. If there are a few lumps, that fine. Set aside.
- In a large mixing bowl, combine the flour, sugars, baking powder, salt, and cinnamon.
- Add in the cold butter. Then with a pastry blender, a fork, or your hands, cut it into the butter until they break into small pea sized pieces. Make sure to not overmix. You want there to be the small chunks of butter throughout the dough. The mixture should be dry and crumbly like sand.
- Add in the dulce de leche egg mixture and milk. Mix until a sticky dough forms. You may need to use your hands to help form the dough.
- Transfer the dough onto a floured surface and split it in half or into 2 sections. If you want large scones, split the mixture in half If you would like smaller scones, split the mixture into thirds.
- With your hands, shape each section into 6-inch round disks (pictures shown above).
- Carefully transfer the disks onto the lined baking sheet. Then with a sharp knife or pastry cutter, score each disk into 4-6 wedges, depending on your preference.
- In a small bowl, combine the 2 tablespoons of granulated sugar and 1 tablespoon of cinnamon. Generously sprinkle the mixture over the formed doughs.
- Bake for 15-20 minutes, depending on the sizes of the disks, or until golden brown and cooked through. Remove from the oven and allow to cool for 10 minutes before serving.
Notes
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About Nicole
Hey There! I'm Nicole, and I have been making food for as long as I can remember, from a little girl cooking with her grandmother to making new dishes and using her husband as a taste tester.
