Go Back
Print

Sweet Potato Pecan Pie Scones

A buttery, tender, and moist sweet potato scone with brown sugar, eggnog, pecans, and cinnamon chips. Like sweet potato pecan pie in a scone!
Course Breakfast - sweet
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 scones
Author Sarah @ The Gold Lining Girl

Ingredients

  • 1/3 c. eggnog or whole milk or evaporated milk
  • 1 tsp. vinegar
  • 2 1/4 c. flour
  • 1/3 c. packed brown sugar
  • 2 tsp. baking powder
  • 2 tsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 1/2 c. unsalted butter cold
  • 1 egg lightly beaten
  • 1 c. mashed sweet potatoes
  • 1 c. cinnamon chips
  • 2/3 c. chopped pecans
  • 1 tbsp. eggnog
  • 1-2 tbsp. coarse sugar

Instructions

  • In a small bowl, combine eggnog and vinegar. Set aside.
  • In a large bowl, combine flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda. Blend well.
  • Using a grater, grate the cold butter into the flour mixture. Fold butter into flour mixture until well-blended.
  • In a medium bowl, combine the eggnog mixture, egg, and sweet potatoes. Whisk until well-blended.
  • Add the sweet potato mixture to the flour, along with the cinnamon chips and pecans.
  • Mix altogether until just combined.
  • Turn onto a lightly floured surface, and knead 10-12 times. Gently form dough into a large ball.
  • Place the dough onto a well-greased baking sheet and flatten into a circle about 10-inches in diameter, and about 3/4-inch thick.
  • Brush the dough lightly with eggnog and sprinkle evenly with coarse sugar.
  • Using a long knife, cut into 8 wedges.
  • Carefully separate wedges on baking sheet, pulling them just slightly apart.
  • Bake at 400 degrees for 16-20 minutes, or until edges are golden brown.
  • Cool slightly, and serve!