Sugared Pecan Crumble Topped Sweet Potato Scones

Sugared Pecan Crumble Topped Sweet Potato Caramel Scones

Looking for a fall breakfast or brunch recipe that will wow you guests? Sugared Pecan Crumble Topped Sweet Potato Caramel Scones is the answer! Perfect for entertaining and tailgating, this scone recipe is the perfect blend of sweet potatoes paired with butter, cinnamon and sugared pecans.
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 8
Author Paula Jones


  • 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


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

Recipe Notes

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