Turtle Scones

Tender scones packed full of chocolate and pecans. The Turtle Scones are topped with a caramel sauce

Course Breakfast, Dessert

Cuisine American

Prep Time 15

Cook Time 12

Total Time 27

Servings scones

Calories 488kcal

Cost $7

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 ¼ 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 ½ 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