Dulce de Leche Churro Scones
Makes 8 large or 12 small 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
To Store: Seal in an airtight container and refrigerate for up to 5 days.
To Freeze: Wrap the scones individual or whole in foil and seal in a freezer-friendly bag for up to 3 months. When ready to eat, thaw in the fridge overnight, or remove the foil and cover with a damp towel. Microwave for 15-30 seconds or until heated through.