Scones often get a bad wrap and deservedly so because they get stale so quickly. And there’s nothing more unpalatable than a dry, crumbly tasteless scone. We’ve all had a few of those.
But a fresh, warm out of the oven scone is a magnificent treat.
I can tell there aren’t a whole lot of scone lovers out there because my scone recipes are some of the least viewed posts on my blog. But I love scones and I won’t give up on them.
I’ve made various scones: Oatmeal-Chocolate Chip Scones, Cinnamon Swirl Scones, Pumpkin Scones with Spiced Glaze, Sweet Potato and Marshmallow Scones with Marshmallow Crème Drizzle, and Chocolate-Chocolate Chip Applesauce Scones.
My all-time favorite scone is Chocolate Chip Scones from The Pastry Queen: Royally Good Recipes from the Texas Hill Country’s Rather Sweet Bakery & Cafe. They are as good as scones get- pure perfection.
These Turtle Scones will be a hit with caramel lovers. They’re studded with plenty of chocolate chips, a few walnuts, topped off with a sweet/salty caramel glaze and a few more walnuts for good measure.
They’re perfect for a weekend morning spent lingering around the house with a cup of coffee or two. And invite the neighbors over because you’ll want to eat them all in one day.
- 4 cups bleached all-purpose flour
- 4 ¾ teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup granulated sugar
- 12 tablespoons cold unsalted butter, cut into tablespoon-size pieces
- 4 large eggs
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- 1 ½ cups semisweet chocolate chips
- ½ cup chopped walnuts
Nutty Turtle Topping
- 24 caramels, unwrapped
- 4 tablespoons milk
- pinch of salt
- ½ teaspoon vanilla extract
- ½ cup walnuts, for sprinkling on top of scones
- In a large bowl, whisk together flour, baking powder, salt, and sugar. Scatter butter pieces on top and use a pastry blender to cut the butter into the flour until there are no pieces bigger than a pea. Using your fingertips if necessary to make sure butter is mixed in enough.
- In a medium bowl, whisk together the eggs, heavy cream, and vanilla extract. Pour liquid mixture over flour mixture. Scatter chocolate chips and walnuts on top. Stir to form a dough.
- Lightly flour a work surface and place dough in middle. Knead lightly for about 1 minute, sprinkling dough with flour as needed to prevent sticking. Divide dough into 2 pieces and form each into a disk about 8 to 9 inches across. Wrap each disk in wax paper and refrigerate for 20 minutes.
- Preheat oven to 400 degrees and line two baking sheets with parchment paper.
- Remove dough from refrigerator and cut each disk into 6 wedges. Carefully move them to baking sheets using a spatula, placing 6 scones on each sheet. Bake scones for 18 to 20 minutes. Place baking sheets on cooling rack and after 1 minute transfer scones from baking sheets directly onto wire racks to cool.
- To make topping, place caramels, milk, and salt in a small heavy-bottomed saucepan over moderately low heat. Cook until caramels completely melt, stirring occasionally. It will take about 9 to 10 minutes for them to melt. Bring to a gentle simmer, add the vanilla extract, and simmer for 1 minute. Use immediately.
- Spoon Turtle Topping on top of scones and sprinkle with walnuts.
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Recipe Source: slightly adapted from ChocolateChocolate
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