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Gluten Free Turtle Scones

A tender scone filled with chocolate chips, chopped pecans and topped with caramel and chocolate sauce! Delicious!
Course: Breakfast
Keyword: Caramel, Chocolate, Gluten Free, Pecan, Scone, Turtle
Author: Shayna Queen, The Wood Grain Cottage



  • 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

Caramel & Chocolate Sauce


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.
  • Enjoy!