There are times that I really need some baking inspiration.
When that happens, I head to bakeries or farmers’ markets. At both, there are people displaying their wares and their creativity. I need both, believe me!
At the market a few weeks ago, a woman was selling turtle scones. The second I saw them, I knew I had to bake my own. Here they are. Could anyone not want these for breakfast? Nope, didn’t think so!
I’ve had a soft spot for Turtles (the candy, not the animal) since I was a kid. My dad would bring my mom a box every Valentine’s Day, and she would always share with me. How great is that? A mom sharing her special candy with her kids is true love. I’ve loved Turtles ever since.
The animal I’m less certain about. Turtles live for a looooong time. Sea turtles live to be at least 100, and those little ones you buy in the pet store live to about 30. I’m not sure I could ever make that long a commitment. Imagine how attached I’d get to my turtle, and how I’d feel when he passed. If he passed before me, that is. They can really hold on.
Still, turtles are cute. I remember this one from my zoology class in high school that somehow got into a duct and crawled all the way through and into our vice principal’s office. Oh, the screams. That was such a good day.
These turtle scones will only cause screams of joy, I guarantee you. I promise!
The base of these scones is cream, which makes them light and crumbly in the best way. Chopped caramels, pecans (or walnuts) and chocolate chips get right in there for a true breakfast pastry party. No better way to start your day that I’ve ever seen!
No matter what kind of turtle makes your day, these scones are definitely the way to go on this particular day. Hope you have a great Wednesday!
2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoons salt
5 tablespoons very cold unsalted butter, cut into small pieces
1/2 cup heavy cream
12 caramels, chopped
3/4 cup milk chocolate chips
3/4 cup pecans, chopped (walnuts will also work)
- Preheat the oven to 400. Line a cookie sheet with a silicone baking mat or parchment paper. Set aside.
- In a medium-sized bowl, combine the flour, sugar, baking powder and salt. Add the cold butter and using the tips of your fingers, pinch the butter into the dry mixture until crumbs of varying sizes form.
- Add the egg and cream, using a fork to stir them in until a dough forms. You can use your hands or the fork to knead lightly until the dough is fully formed.
- Gently mix in the caramels, chocolate chips, and the pecans with your hands.
- Turn the dough out onto your prepared cookie sheet, pressing it into a circle that is about six inches in diameter.
- Cut the dough into six wedges. Bake for around 20 minutes until the scones are golden.
- Cool the scones until the chocolate hardens. Serve or store in an airtight container.