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Sweet Potato Pecan Pie Scones
Food & Drink
⅓ c. eggnog or whole milk or evaporated milk
1 tsp. vinegar
2¼ c. flour
⅓ c. packed brown sugar
2 tsp. baking powder
2 tsp. pumpkin pie spice
½ tsp. salt
¼ tsp. baking soda
½ c. unsalted butter, cold
1 egg, lightly beaten
1 c. mashed sweet potatoes
1 c. cinnamon chips
⅔ c. chopped pecans
1 tbsp. eggnog
1-2 tbsp. coarse sugar
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 ¾-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!