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Loaded with brown sugar, cinnamon, and citrus zest, and topped with a honey glaze, these Honey Citrus Sweet Potato Scones are the perfect way to start your morning.
Easy Sweet Potato Scones
These Honey Citrus Sweet Potato Scones were inspired by my sweet potato scones with brown sugar glaze recipe. I loved those so much that I couldn’t help myself from trying a new version.
I made only a few adjustments to the recipe and ended up with an incredible flavor profile. This sweet potato scone recipe is so moist, soft, flaky, and full of flavor. In my opinion, they are pure perfection.
Not to mention, they’re topped with a delightful honey glaze. It pairs so perfectly with the flavors in the scones. It’s an addition you don’t want to skip!
It’s often a challenge to add puree to a scone base and have the texture turn out just right. But I’m so happy with these results. I can’t wait for you to try them!
What You’ll Need
Besides the obvious ingredients – citrus zest, honey, and sweet potatoes – these scones are made with pantry essentials.
- All-purpose flour
- Light brown sugar – Brown sugar works best in this recipe as the molasses flavor enhances the spices in the dough.
- Citrus zest – Equal parts orange zest and lemon zest are used in these citrus scones.
- Baking powder & baking soda – Both leavening agents are necessary to achieve the perfect texture when making scones.
- Ground cinnamon
- Butter – Unsalted butter works best.
- Buttermilk – I do not recommend substituting the buttermilk in this recipe.
- Sweet potato – Sweet potato should be cooked and mashed in advance.
- Vanilla extract
- Honey – Be sure to use a pure, quality honey.
How to Make Honey Citrus Sweet Potato Scones
The dough for these sweet potato scones comes together easily and they need to bake for just 15 minutes! Enjoy fresh, warm scones in just over half an hour!
Make the dough. Combine the dry ingredients and the citrus zests. Blend in the butter until it resembles pea-sized crumbs. A pastry cutter is a great tool for this!
In a separate small bowl, whisk the buttermilk, sweet potato, and vanilla together. Combine with the flour mixture.
Shape the dough. Turn the dough out on a floured work surface and knead about 5 times. Shape into a 7-inch disk. Cut into 8 equal-sized wedges.
Bake. Brush the top of the scones with cream. Bake for 15 to 20 minutes, until golden brown. Then allow the scones to cool on a wire rack.
Make the honey glaze. Combine all ingredients in a saucepan, cooking until the sugar melts and the mixture becomes smooth. Drizzle over the cooled scones. Enjoy immediately.
Tips for Success
There are several secrets to making the perfect scones – something I’ve learned through a lot of trial and error. Luckily for you, I’m sharing the things I’ve learned so you get the scones perfect the first time!
- Use roasted sweet potatoes. This enhances the natural sugars in the potato making it extra sweet. I wrapped mine in foil and let it cook for 2 hours in a 400°F oven. I used a rather large potato so adjust the cooking time depending on the size of your potato.
- Do not grate the citrus all the way. When grating your fresh orange and lemon zest be sure not to grate down to the white skin of the fruit. You only want the colored portion of the rind. The white part is bitter and will give your scones a bitter taste.
- Do not overmix the dough. This is very important. The dough should be rough; so don’t strive for a smooth dough. This was the mistake I made so many times when I first started making scones.
- Work quickly. Because we are using cold butter, you want it to stay cold, so work quickly. You want to handle the dough as little as possible since the warmth of your hands will warm the butter.
*This plays into the tip above. The less you mix, the colder the butter, the flakier the product.
- Do not roll the dough. When shaping the dough, gently pat it into a 7-inch round disc instead of rolling it. Then, cut the disc into 8 equal-sized wedges.
- Freeze the dough before baking. Arrange the wedges on a baking sheet lined with parchment paper or a silicone mat and pop the entire thing into the freezer for 30 minutes. This is a trick I learned about a year ago and it helps to ensure the scone dough is super cold before going into the oven.
I love to enjoy these honey citrus sweet potato scones in the morning, along with a cup of coffee or tea. You can also enjoy these for an afternoon snack or dessert.
Whenever you eat these scones, you definitely don’t want to skip the glaze. It goes so well with the citrus sweet potato combo.
Scones are best eaten the day they are made.
Can I Make These in Advance?
You can make the dough in advance and refrigerate it overnight. Then simply shape the scones and bake the next day. I do not recommend baking the scones in advance.
How to Store Leftovers
- How to store scones. Scones are best when eaten the same day but can be stored in the fridge for 2 days.
- Can I freeze scones? Yes, you can freeze these honey citrus scones for up to 3 months. Be sure to freeze them before adding the glaze. Thaw in the fridge then reheat and glaze before serving.
- How to reheat scones. I recommend reheating the scones in the oven until warm.
More Scone Recipes
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