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5 from 7 votes

Turtle Scones

Tender scones packed full of chocolate and pecans. The Turtle Scones are topped with a caramel sauce
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Caramel, Chocolate Chip, pecan, scones, turtle
Servings: 10 scones
Calories: 488kcal
Cost: $7


For Scones:

  • 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

For Glaze:

  • 1/2 stick (56 grams) butter
  • 1/4 cup (53 grams) light brown sugar packed
  • pinch salt
  • 2 tablespoons (28 grams) heavy cream


For Scones:

  • 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.

For Glaze:

  • 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


Serving: 1scone | Calories: 488kcal | Carbohydrates: 49.7g | Protein: 7g | Fat: 29.8g | Saturated Fat: 15.8g | Cholesterol: 57mg | Sodium: 414mg | Potassium: 307mg | Fiber: 2.4g | Sugar: 18.6g | Calcium: 136mg | Iron: 2mg