It’s time for Scone of the Month, and this month’s flavor doesn’t disappoint. These Gluten Free Turtle Scones are delightful, and so easy to put together!
I’ve always loved those delicious little chocolate turtles. They’re one of my favorite chocolate treats… something about the combination of chocolate, caramel and pecans is so yummy. These gluten free scones have all those tasty flavors, but mixed in with the tender biscuit of the scone.
I used my favorite mix for the base of the scones. You really can’t get any better with this scone mix… and until I figure out a custom mix that creates the same incredible scone, this is the best mix… hands down, no joke.
For this recipe, I decided to shape the scones into wedges, rather than dropping them by spoonfuls onto the baking sheet. They feel a little more “classic” this way.
Once they were baked, I let them cool, and then drizzled on some store bought caramel sauce, no shame here, and some Hershey’s chocolate sauce. These come together beautifully, and they’re incredibly easy with the pre-made caramel and chocolate sauce. If you wanted to, you can make your own sauce, but the store bought version works really well.
These scones are beyond delicious… and sure to have everyone asking for one more!
Here’s the recipe…
Gluten Free Turtle Scones
- 1 Box Namaste Muffin & Scone Mix
- 8 tbsp Cold Butter
- 2 Eggs Lightly Beaten
- 1/3 cup Milk
- 1/2 cup Mini Chocolate Chips
- 1/3 cup Chopped Pecans
For The Scones:
- Preheat oven to 400 degrees. Line sheet pan with parchment paper.
- In a medium sized mixing bowl, cut cold butter into dry scone mix using a pastry blender or fork. Blend until crumbly.
- Create a well in the center of the dry mixture. Add eggs and milk. Stir until just combined. Add more milk if mixture is dry and crumbly, but only add it in small increments. A little will go a long way.
- Add chocolate chips and chopped pecans and stir until combined.
- Dump scone mixture onto parchment paper lined sheet pan, and shape into a circle, about 1 inch thick.
- Use a knife to score the dough into 8 equal pieces, then cut through the mixture and slightly pull each scone wedge out from one another for expansion room when baking.
- Bake for 12-15 minutes, or until golden brown.
- Set aside and cool for 5-10 minutes.
For The Caramel & Chocolate Sauce
- Once scones have cooled, drizzle on caramel sauce first, about 1 tbsp per scone. You may need to slightly warm up jarred caramel sauce for an even consistency.
- Lightly drizzle chocolate sauce onto each scone.