Sugared Pecan Crumble Topped Sweet Potato Caramel Scones tastes like a mix between Sweet Potato casserole and a Pecan Pie. They are sweet and tender with a buttery crunchy topping thanks to the struesel and pecans.
I tested these Sugared Pecan Crumble Topped Sweet Potato Caramel Scones both with and without the sugared pecan crumble. I also tried them with and without the caramel sauce. I’ll admit, the plain sweet potato scones are lovely. They hearty and filling and perfect for brunch. They are not too sweet with a nice sweet potato flavor. I added pumkin pie spice and cinnamon to give these scones that warm familiar taste.
If, however, you want to impress, serve these Sugared Pecan Crumble Topped Sweet Potato Caramel Scones to guest 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
- I used this recipe for the Cinnamon Sugared Pecans for the top of these scones.
- I used this reicpe for the Caramel Sauce for these scones.
- To save time, you may want to purchase pre-made caramel sauce (ice cream sauce). You can either use plain or toasted pecans instead of the Cinnamon Sugared Pecans or purchase pre-made sugared pecans. Although, I always think homemade is the best way to go.
- Want more decadence, serve Sugared Pecan Crumble Topped Sweet Potato Caramel Scones with Honey Butter!! I’ve included a quick recipe in the notes section of the recipe below.
- 2 and 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 2 teaspoon 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 egg ligtly beaten
- 1 cup mashed sweet potatoes
- 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 a 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.
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What’s your favorite fall flavor? Sweet potatoes? Pumpkin? Apples?