Grab some hot coffee, tea or a cold glass of milk… and enjoy these absolutely delicious chocolate caramel pecan scones, filled with milk chocolate chips, caramel and pecans, for a special treat at breakfast or a simple snack in the middle of the day!
I LOVE scones! Do you? I’ve been making them for years, and have included many of my favorite recipes on my blog.
The scones I’ve made include Apple Cinnamon, Cinnamon Chip, White Chocolate Raspberry, Blackberry, Banana Nut, Chocolate Chip Orange, Lemon Cream, Gingerbread, Cranberry Orange, and several others.
When I saw a recipe recently for these chocolate caramel pecan scones, I just KNEW I wanted to try them… I couldn’t help myself! I made a batch for Easter this year, and guess what? They are GOOD, and easy to prepare, even if you’ve never made scones before! Here’s how:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
How To Make Chocolate Caramel Pecan Scones
Preheat oven to 400 degrees before beginning. Place parchment paper or a silicone mat onto a large cookie sheet. Place flour, baking powder, granulated sugar, and salt into a large mixing bowl. Cut VERY COLD butter into small chunks and add to the flour.
Cut the butter into the dry ingredients, using a pastry cutter (shown), or 2 forks, or by using your fingers to pinch the ingredients together. Do this until crumbs resemble small peas, and butter is incorporated into mixture. Add the egg and whipping cream to the bowl. Stir to combine.
Continue mixing with spoon or lightly knead the dough in the bowl (with clean hands) until a soft dough ball is formed. Add chocolate chips, caramel pieces, and chopped pecans (or walnuts) to dough.
Mix the chocolate chips, caramels and pecans gently into dough, until fully blended. Place the dough ball onto a lightly floured work surface, and form dough into a circle, by pressing down and shaping with hands.
Circle should be about 8-9 inches wide and about 2 inches high (approx.). Once formed, cut dough into 8 equal sized wedges using a sharp knife or a pizza cutter.
Bake The Chocolate Caramel Pecan Scones
Place wedges onto a parchment paper lined baking sheet (or onto a silicone mat). Place them in a circle, but separate each piece slightly from the others (as shown below). Bake at 400 degrees for 18-10 minutes (check them at 18 minutes- mine were done!). The scones should be golden brown.
Remove baking sheet from oven. Let scones rest for a couple minutes, then transfer them to a wire rack to finish cooling.
Ready To Serve!
Let the scones cool to room temperature so the chocolate can firm up. Transfer to a serving platter, serve and enjoy!
See all that chocolate, caramel, and pecan yumminess? Yep. These scones are GOOD! Make sure to store any leftover scones in an airtight container, or wrap them really well in plastic wrap.
Now all that’s left to do is grab a cold glass of milk, or a hot mug of tea or coffee, and enjoy a tasty treat! Be sure to check out ALL of my recipes in the Recipe Index, located at the top of the page. Have a great day!
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Recipe Source: http://justaboutbaked.com/turtle-scones/
- 2 cups flour (all purpose)
- 1 Tablespoon baking powder
- 2 Tablespoons granulated sugar
- 1/4 teaspoons salt
- 5 Tablespoons butter , VERY cold
- 1 large egg
- 1/2 cup heavy whipping cream
- 12 caramels , chopped into small pieces
- 3/4 cup milk chocolate chips
- 3/4 cup pecans (or walnuts) , chopped
Preheat oven to 400 degrees before beginning. Place parchment paper or a silicone mat onto a large cookie sheet.
Place flour, baking powder, granulated sugar, and salt into a large mixing bowl. Cut VERY COLD butter into small chunks and add to the flour. Cut the butter into the dry ingredients, using a pastry cutter, 2 forks, or by using your fingers to pinch the ingredients together. Do this until crumbs resemble small peas in size, and butter is incorporated into mixture. Add egg and whipping cream to the bowl. Stir with spoon, or lightly knead the dough in the bowl (with clean hands) until a soft dough ball is formed.
Add chocolate chips, caramel pieces, and chopped pecans (or walnuts) to dough. Mix well (using your hands is easiest), until fully blended.
Place the dough ball onto a lightly floured work surface, and form dough into a circle, by pressing down and shaping with hands. Circle should be about 8-9 inches wide and about 2 inches high (approx.). Once formed, cut dough into 8 equal sized wedges using a sharp knife or a pizza cutter.
Place wedges onto a parchment paper or silicone mat lined baking sheet . Place wedges in a circle, separating each piece slightly from the others. Bake at 400 degrees for 18-10 minutes (check them at 18 minutes- mine were done!). The scones should be golden brown. Remove baking sheet from oven. Let scones rest for a couple minutes, then transfer them to a wire rack. Let scones cool to room temperature so chocolate can firm up. Serve... and enjoy!
Here’s one more to pin on your Pinterest boards!
Your instructions say to add an egg with the cream however your ingredients list doesn’t include eggs in this recipe – which is correct? I don’t believe I have ever made a scone recipe with an egg before so I’m thinking there are no eggs in this one. Please post which is correct. Thank you
Hi there. Yes… there is 1 egg used in the recipe. Have updated the ingredient list. Thank you for the catch. I had it in the text and in the photo, but deleted it from ingredient list when I copied it into the recipe software program. Have a nice day.