Maple Cinnamon Sweet Potato Scones with Pecans
Indulge in the warm, cozy flavors of fall with these Maple Cinnamon Sweet Potato Scones with Pecans—perfectly tender and bursting with seasonal charm. The combination of earthy sweet potato, rich maple syrup, and fragrant cinnamon creates a naturally sweet and warmly spiced base, while the chopped pecans add a delightful crunch. With a golden, buttery exterior enhanced by an optional egg wash and coarse sugar topping, these scones are as visually stunning as they are delicious. Quick and easy to make, they’re ready in just 40 minutes and pair beautifully with coffee, tea, or a dollop of creamy butter. Ideal for brunch, Thanksgiving breakfasts, or an afternoon treat, these sweet potato scones are destined to be a crowd favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Cold unsalted butter, cubed
- 0.75 cup Cooked and mashed sweet potato (cooled)
- 0.25 cup Maple syrup
- 3 tablespoons Heavy cream
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped pecans
- 1 large Egg (optional, for egg wash)
- 2 tablespoons Coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
In a separate bowl, mix together the mashed sweet potato, maple syrup, heavy cream, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients, gently mixing until just combined. Do not overmix.
Fold in the chopped pecans, ensuring they are evenly distributed throughout the dough.
Turn the dough out onto a lightly floured surface and gently pat it into an 8-inch circle, about 1 inch thick.
Using a sharp knife or a bench scraper, cut the circle into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, spacing them about 1 inch apart.
If desired, beat the egg and brush it lightly over the tops of the scones. Sprinkle with coarse sugar for added texture and sweetness.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy with butter, maple syrup, or your favorite spread.
Nutrition Facts
Calories |
2822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.4 g | 204% | |
| Saturated Fat | 75.2 g | 376% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 2146 mg | 93% | |
| Total Carbohydrate | 314.6 g | 114% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 89.6 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 203 mg | 16% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1196 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
