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?
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.
- 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
- 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.
Combine 3/4 cup softened butter with 1/4 cup good honey until a smooth and uniform. Refrigerate up to 2 weeks. ©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.