I feel like everyone loves homemade scones. They are one of those treats that are a crowd pleaser no matter what. These Turtle Scones are no exception. They are packed full of chocolate and pecans then topped with a caramel sauce. Literally the perfect flavor combo and they taste even better when you know what an easy scone recipe this is!
What ingredients do I need?
- All-purpose flour
- Granulated sugar
- Baking soda
- Baking powder
- Unsalted butter
- Chocolate (chopped or chips)
- Vanilla extract
- Light brown sugar
- Heavy cream
Ready to make the best scones?
Step 1: Preheat oven to 425 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Step 2: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt to remove any clumps.
Step 3: Add the cold, cubed butter and, using your hands, start to work it into the dry ingredients. You’ll basically be pinching it with your fingers until it is the consistency of bread crumbs. Add the pecans and chocolate chips and combine.
Step 4: Make a well in the center of the dry ingredients and pour in the vanilla and 1 cup of the buttermilk. Begin to stir and only add the last 1/4 cup as needed. Combine the mixture until the dry mixture is just barely wet. I use my hands for this part. Make sure that you don’t knead the dough! You just want to gently combine the ingredients.
Step 5: Turn the mixture out onto a floured surface. Pat the dough into a circle about 1 1/2 inches thick. Using a sharp knife or a bench scraper (I used this one), cut the circle into 8-10 even triangles.
Step 6: Place the scones on the prepared baking sheet and bake for 10-12 minutes. Remove from oven and allow to cool.
Step 1: In a medium saucepan combine the butter, brown sugar, and salt. Place over medium heat and whisk until smooth.
Step 2: When the mixture starts to lightly boil add the heavy cream and reduce the heat to low. Whisk well for about 2 minutes or until the glaze is thickened and smooth.
Step 3: You can allow the glaze to cool for a couple of minutes. Then dip the top of each scone into the caramel or drizzle the caramel sauce onto each scone.
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- 3 cups (360 grams) all-purpose flour
- 1/3 cup (66 grams) granulated sugar
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 sticks (170 grams) cold butter cut in small cubes
- 3/4 cup (85 grams) pecans chopped
- 3/4 cup (128 grams) chocolate chopped or chips
- 1 teaspoon vanilla extract
- 1 1/4 cup buttermilk
- 1/2 stick (56 grams) butter
- 1/4 cup (53 grams) light brown sugar packed
- pinch salt
- 2 tablespoons (28 grams) heavy cream
- Preheat the oven to 425 degrees (F). Line a baking sheet with parchment paper or a silicone mat. Set aside.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- Using clean, dry hands, work the butter into the dry mixture. There should be pea-sized pieces of butter with a few slightly larger chunks. Add the pecans and chocolate chips. Stir to combine.
- Make a well in the center of the dry ingredients and add the vanilla and 1 cup of the buttermilk. Begin to stir and add the last 1/4 cup slowly, you may not need all of it. The mixture should not be too wet.
- Turn the mixture out onto a clean and floured surface and gather the dough together. Pat the dough into a circle about 1 1/2 inches thick. Using a sharp knife, cut the circle into equal-sized triangles and place on the prepared baking sheet.
- Bake the scones for about 12 minutes or until lightly browned. Let the scones cool before glazing.
- Place butter, brown sugar, and salt in a saucepan over medium heat and whisk until mixture is smooth.
- When the mixture comes to a light boil add the heavy cream and reduce the heat to low. Whisk well for 2 minutes or until the glaze is thickened and smooth. Remove the pan from the heat.
- Dip the top of each scone into the caramel or drizzle with the caramel