Sugared Pecan Crumble Topped Sweet Potato Caramel Scones

Sugared Pecan Crumble Topped Sweet Potato Scones

5 from 20 votes

Sugared Pecan Crumble Topped Sweet Potato Caramel Scones

Looking for a fall breakfast or brunch recipe that will wow your guests? These scones are the answer! Perfect for entertaining and tailgating, this scone recipe is the perfect blend of sweet potatoes paired with butter, cinnamon, and sugared pecans.

Course Breakfast. Side

Cuisine American/Southern

Keyword biscuits, bread, caramel, pecans, scones, sweet potatoes

Prep Time 10

Cook Time 18

Total Time 28

Servings servings

Calories 290kcal

Author Paula

Ingredients

2 and ¼ cup all-purpose flour
1/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1 large eggs ligtly beaten
1 cup sweet potatoes cooked and mashed
1/3 cup buttermilk
1 cup sugared pecans see link in post
1/2 cup caramel sauce see link in post

Instructions

Prepare a cookie sheet with non-stick spray.
Preheat oven to 400 degrees F
In a large bowl, combine flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda.
Cut in butter until it has course, pea-sized crumbles.
In another bowl, whisk eggs, sweet potatoes and buttermilk.
Add dry ingredients to wet ingredients. Combine until moistened.
Knead 10 to 12 times. Form dough into an 8-inch circle and cut into 8 wedges.
Bake at 400 degrees 16 to 21 minutes or until lightly browned on the outside.
Cool 5 minutes
Serve warm
Great served with honey butter.

Notes

Combine 3/4 cup softened butter with 1/4 cup good honey until smooth and uniform. Refrigerate up to 2 weeks.

Nutrition