Sweet Potato Scones

There’s something so special about baking during the fall, and Sweet Potato Scones bring all those warm feelings right to your kitchen. I remember the first time I made these delightful scones; the aroma of the sweet potatoes roasting in the oven filled my home, wrapping me in a cozy embrace. It was a chilly Saturday morning, and as I prepared to enjoy a cup of steaming coffee, I decided to whip up a batch of these scones. The buttery, flaky texture paired with the natural sweetness of the potatoes is simply irresistible. The addition of the maple cream glaze elevates these scones to a whole new level. They are perfect for breakfast or a delightful afternoon snack, especially when shared with friends and family during the holidays.

What to Gather for Sweet Potato Scones

These ingredients work harmoniously to create perfectly tender and flavorful scones. The star of the show is, of course, the sweet potatoes, which provide natural sweetness and moisture, ensuring your scones are irresistibly soft. The balance of all-purpose flour gives structure, while the butter enriches the dough, resulting in that classic flaky texture we all love. The spices—cinnamon and nutmeg—add warmth, making these scones perfect for fall.

• ¾ pound sweet potatoes, about 3 small
• 4 cups all-purpose flour
• ⅔ cup granulated sugar
• 4½ teaspoons baking powder
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup cold unsalted butter, cut into 1 tablespoon-size pieces
• ½ cup heavy cream
• ½ cup buttermilk
• 2 cups powdered sugar
• ¼ cup pure maple syrup
• ¼ cup heavy cream
• Pinch of kosher salt

Step by Step Instructions for Sweet Potato Scones

Making these Sweet Potato Scones is a delightful process! Follow these steps carefully to ensure each scone turns out perfectly. Don’t rush; enjoy the aromas and the anticipation as they bake!

1. Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper. This will help the scones bake evenly and prevent sticking.
2. Prepare the sweet potatoes: Prick them all over with a fork and place them on the lined baking sheet. Bake until they are tender, which should take around 30 to 40 minutes. You’ll know they’re ready when they can be easily pierced with a fork.
3. Once done, remove them from the oven and let them cool for about 10 minutes. This cooling period is essential to avoid burning your hands!
4. After the sweet potatoes have cooled down, slice them in half lengthwise. Scoop out the flesh into a medium bowl and lightly mash it with a fork. Cover this bowl and refrigerate until cool, which should be at least 20 minutes.
5. While the sweet potatoes cool, increase the oven temperature to 425 degrees F. Line two more baking sheets with parchment paper and set them aside.
6. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. This mixture will form the base of your scones.
7. Next, add the cold butter pieces into the flour mixture. Using your fingers or a pastry blender, work the butter into the mixture until it resembles coarse crumbs, with lumps about the size of small peas. This is key for that flaky texture!
8. Now, fold in the cooled sweet potatoes and ¼ cup of heavy cream. Gently stir until everything is just combined; avoid overmixing.
9. Add the remaining ¼ cup of heavy cream and the buttermilk. Stir gently until the mixture comes together as a dough.
10. Turn the dough out onto a lightly floured surface. Knead it gently a few times until it forms a cohesive mass. It’s okay if there are some lumps.
11. Pat the dough into a rectangle about ¾ inch thick. Dust your hands with flour to prevent sticking. You should aim for a rectangle around 11×9 inches in size.
12. Cut the dough into six squares, and then cut each square diagonally to create triangle-shaped scones. This shape is traditional and allows for nice presentation.
13. Transfer the scones to your prepared baking sheets, leaving space between each. Bake them for 15 to 20 minutes, or until they are a light golden brown on top. Your kitchen will smell heavenly by now!
14. While the scones bake, prepare the glaze. In a medium bowl, whisk together the powdered sugar, maple syrup, heavy cream, and salt until smooth. If it’s too thick, add more cream gradually until you reach a drizzling consistency.
15. Once the scones are out of the oven, let them cool slightly before drizzling the glaze over them. Serve warm or at room temperature. These scones are best enjoyed on the same day they are made but can be stored in plastic wrap at room temperature for up to two days.

Substitutions and Tips

These tips can help you make the most out of your Sweet Potato Scones experience, whether you’re adapting the recipe or ensuring perfect results!

• Storage: Keep leftover scones in an airtight container at room temperature for up to two days. They taste best when fresh, but you can still enjoy them later!
• Freezing: To freeze, place the scones in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They can be frozen for up to three months.
• Serving Suggestions: These scones are perfect for breakfast paired with your favorite coffee or tea. They also make a delightful dessert after dinner.
• Variations: You can add chopped nuts or dried fruits like cranberries or pecans to the dough for extra texture and flavor.
• Make Ahead: You can prepare the dough in advance and keep it in the fridge for a few hours before baking for a fresher taste.

What Goes Well With This Sweet Potato Scones

Pairing your delicious Sweet Potato Scones with the right accompaniments can enhance your experience. Here are some ideas:

• Maple Butter: Spread some maple butter over the warm scones for an extra touch of sweetness.
• Chai Tea: A warm cup of chai tea complements the spices in the scones beautifully.
• Seasonal Fruits: Serve with sliced apples or pears for a fresh contrast to the sweet and buttery scones.
• Breakfast Table: They make a great addition to a brunch spread, alongside eggs and fruit.
• Sharing with Friends: Perfect for gatherings, serve them at holiday parties or family get-togethers.
• Storage Tips: If you have leftovers, store them in a covered container. They can be reheated in the oven for a fresh-baked taste.

FAQ

Conclusion

In summary, Sweet Potato Scones are a delightful and flavorful treat perfect for fall gatherings or cozy breakfasts at home. With their unique sweetness and warm spices, they are sure to become a family favorite. Don’t hesitate to try making them yourself; the process is enjoyable, and the results are incredibly rewarding.

So, gather your ingredients and get baking! You won’t regret treating yourself and your loved ones to these delicious scones.

Sweet Potato Scones

The ultimate comfort food, Sweet Potato Scones are a delicious blend of sweet potatoes and warm spices, drizzled with a creamy maple glaze. Perfect for breakfast or a cozy afternoon treat, make these scones tonight for a delightful home-baked experience!

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Prep Time 1 hour hr 30 minutes mins

Cook Time 40 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings: 12 scones

Course: Breakfast

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

• ¾ pound Sweet Potatoes about 3 small
• 4 cups All-Purpose Flour
• ⅔ cup Granulated Sugar
• 4½ teaspoons Baking Powder
• ¼ teaspoon Salt
• 1 teaspoon Ground Cinnamon
• ½ teaspoon Ground Nutmeg
• 1 cup Cold Unsalted Butter cut into 1 tablespoon-size pieces
• ½ cup Heavy Cream
• ½ cup Buttermilk
• 2 cups Powdered Sugar
• ¼ cup Pure Maple Syrup
• ¼ cup Heavy Cream
• Pinch Kosher Salt

Equipment

• Oven
• Mixing Bowl
• Baking Sheet
• Blender
• Frying Pan
• Wooden Spoon
• Whisk

Method

 

1. Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Prick the sweet potatoes all over with a fork and bake until tender, about 30 to 40 minutes.
3. Remove from the oven and let cool to the touch for about 10 minutes.
4. Cut the potatoes in half lengthwise and scoop out the flesh into a medium bowl, lightly mash with a fork.
5. Cover the bowl and refrigerate until cool, at least 20 minutes.
6. Increase oven temperature to 425 degrees F. Line two baking sheets with parchment paper.
7. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
8. Incorporate the butter into the flour mixture until crumbly, with lumps about the size of small peas.
9. Add the cooled sweet potatoes and ¼ cup of heavy cream, stirring into the flour mixture.
10. Add the remaining ¼ cup cream and buttermilk, stirring until just mixed.
11. Turn the dough out onto a lightly floured surface and knead a few times until cohesive.
12. Pat the dough into a rectangle about ¾ inch thick and cut into squares, then diagonally into triangles.
13. Transfer to prepared baking sheets and bake for 15 to 20 minutes until lightly golden.
14. Let the scones cool slightly, then prepare the glaze.
15. Whisk together the powdered sugar, maple syrup, heavy cream, and salt until smooth.
16. Drizzle the icing over warm scones and serve.

Notes

• Nutritional values: Based on one serving.

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Meet Diana Foster

I appreciate the beauty of a well-made meal, but I also value simplicity. I’m always looking for that perfect balance of big flavor and low stress. I developed this recipe to be reliable, tasty, and perfect for your daily rotation.