Turtle scones

In a small bowl, whisk together the egg, sour cream, and vanilla. Set the mixture in the fridge.

In a medium-sized mixing bowl, add the flour, baking powder, salt, and sugar.

Using a pastry cutter or your fingers, cut the cubed butter into the flour mixture until the pieces are pea-sized.

Make a well in the center of the ingredients. Add in the sour cream/egg mixture, chopped caramel, chocolate chips, and pecans/walnuts.

Gently mix the dry ingredients into the wet ingredients. Once you reach a point where it seems hard to continue mixing in the bowl, pour the dough out onto a clean work surface.

Use your hands to lightly knead the scone dough until it comes together as one. Do not overwork the dough.

Form the dough into a circle that is 6” in diameter. Place the giant dough circle onto a sheet of parchment paper and on to a plate or tray. Cover the dough lightly with plastic wrap and let it rest in the freezer for at least 30 minutes, up to overnight.

Once ready to bake, preheat oven to 425 F, and line a baking tray with parchment paper.

Slice the scones into 8 equal triangles, and place on tray.

Bake for 15-20 minutes, or until golden brown on the top and bottom.