Sugared Pecan Crumble Topped Sweet Potato Caramel Scones are sweet and tender with a buttery crunchy topping thanks to the streusel and pecans.
I tested these scones both with and without the sugared pecan crumble. Also, I tried them with and without the caramel sauce. I’ll admit, the plain sweet potato scones are lovely. They are hearty and filling and perfect for brunch, not too sweet with a nice sweet potato flavor.
As well, I added pumpkin pie spice and cinnamon to give these scones that warm, ‘fall’ flavor.
If, however, you want to impress or want a sweeter scone, you’ll want to top them with either or both the sugar pecan crumble and caramel sauce.
Sugared Pecan Crumble Topped Sweet Potato Caramel Scones
- First, I used this recipe for the Cinnamon Sugared Pecans for the top of these scones.
- And, I used this recipe for the Caramel Sauce for these scones.
- To save time, you may want to purchase caramel sauce (ice cream sauce).
- You can either use plain or toasted pecans instead of the Cinnamon Sugared Pecans or purchase sugared pecans. Although, I always think homemade is the best way to go.
- Want more decadence, your scones with Honey Butter!! I’ve included a quick recipe in the notes section of the recipe below.
Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
What’s your favorite fall flavor? Sweet potatoes? Pumpkin? Apples?
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Sugared Pecan Crumble Topped Sweet Potato Caramel Scones
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Save To Your Recipe BoxIngredients
- 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 cinnamon
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup cold butter
- 1 large egg 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
Nutrition
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The Better Baker says
OH.MY.LANDS! These look absolutely TO.DIE.FOR! Thanks so much for sharing with us at Weekend Potluck. Hope you enjoy a beautiful fall week.