Dulce de Leche Stuffed Scones

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Christiana George
Christiana Georgehttps://www.thetarttart.com/
Welcome to The Tart Tart, my not-so-tart take on food, writing, and photography. I decided to start up this sucker after repeated nagging from Chris, my fiance, who cannot understand why the sight of a farmer’s market would send me into ecstatic convulsions (okay, total overstatement. I can be quite the histrionic at times).With that said, my interests, though chiefly in food, also span fashion, design, literature, and photography. So don’t mind the seemingly non sequitur odds and ends I toss in posts at times.

I have been busy trying to fix a problem with my blog.  I finally was able to get rid of the double posting.  I never thought I would be editing HTML code.  I have learned quite a lot of things since starting this blog.  I almost know what I am doing now.  Sort of.

Anyway I have yet another scone recipe for ya.  For any of you that have recently made some of my dulce de leche treats and have some leftover dulce de leche, (that would be those of you that don’t have husbands that eat it by the spoonful straight from the container like mine does)  here is another good use for it…stuff it in a scone!  Yeah I said it…stuff it!  If you don’t feel like stuffing it, you can just mix it in, but I like to get messy.

Dulce de Leche Stuffed Scones

by The Sweet Chick

Prep Time: 10-15 min.

Cook Time: 15 min.

Keywords: bake breakfast dessert dulce de leche scones

Ingredients (12 scones)

  • 2 cups flour
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 6 tbsp cold butter
  • 1/2 cup white chocolate chips
  • 1/2 cup milk
  • 1 egg
  • 12 tsps dulce de leche
  • 1 cup dark chocolate candy melt or semi-sweet chocolate chips


Preheat oven to 425 degrees.

Mix flour, sugar, and baking powder. Cut up butter and add to flour mixture. Add white chocolate chips. In a separate bowl mix egg and milk until blended and add to the flour mixture. The batter will be a dough like consistency.

Separate dough into 12 balls. Then take each ball and split in half. Add 1 tsp dulce de leche in the middle and wrap the dough around the filling. Then form the balls into triangle and place on cookie sheet. No need to be perfect.

Bake at 425 degrees for 15 minutes or until tops are golden.

When scones have cooled off, melt the chocolate according to package and drizzle over the tops. Let the chocolate set and then it’s time to eat and enjoy!

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