Turtle Scones
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Turtle Scones

Course Scones


  • 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.