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Delicious Sweet Potato Scone with Brown Sugar Glaze are the best scones you’ll ever try! They’re light and fluffy sweet potato scones topped with brown sugar glaze. Loaded with cinnamon and brown sugar, these scones will have you coming back for seconds.

Overhead view of sweet potato scones topped with brown sugar glaze on a wire cooling rack.

Sweet Potato Scones with Brown Sugar Glaze

This recipe is adapted from these vanilla cardamom scones. The one and only scone base you will ever need!

Smashed sweet potato, butter, and buttermilk give the scones a moist, tender interior with a crunchy exterior.

Brown sugar glaze top the scones making them a delectable treat!

Angled view of sweet potato scones topped with brown sugar glaze on white parchment paper.

Everyone has been on a “healthy” kick. That seems to be what January is all about. Eating healthier, lighter, and making smart food decisions.

Well, guess what? January is over! It’s time to start putting some meat back on your bones and these scones are a great place to start.

I have an avid sweet tooth when it comes to breakfast. Because of this, I usually just stick to a banana and yogurt. Both are sweet and good for you.

But lately, I’ve been on a scone kick. You may remember a couple weeks back when I mentioned that I’ve found my one and only scone recipe. I can’t seem to stop making scones now.

I want to use the base for all sorts of flavors!!

I’ve made honey citrus sweet potato scones before but they were nothing like today’s recipe. Today’s scones are light and fluffy. Soft and tender on the inside with a nice biscuit-like crunch on the outside. And so, so good.

Sweet potato scones topped with brown sugar glaze on a black wire cooling rack.

The brown sugar glaze gives the scones an added sweetness. It’s like eating a baked sweet potato topped with butter and brown sugar. One of my favorite restaurant treats!

Remember to handle the dough as little as possible and don’t overmix. You want it to be lumpy.

You are going to love the intense sweet potato flavor in these buttery-soft scones.

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Overhead view of sweet potato scones.

Sweet Potato Scones

Yield: 8 scones
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Light and fluffy Sweet Potato Scones topped with brown sugar glaze. The most delicious sweet potato scone you will ever try! Loaded with cinnamon and brown sugar, these scones will have you coming back for seconds.


For the scones

  • 2 ½ cups (325 g) all-purpose flour
  • ⅓ cups (73 g) packed light brown sugar
  • ½ teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113 g) cold unsalted butter, cut into pieces
  • ½ cup (120 ml) buttermilk
  • ½ cup (125 g) cooked mashed sweet potato
  • 1 ½ teaspoons vanilla extract
  • 1 tablespoon heavy cream

For the glaze

  • 1 tablespoon unsalted butter
  • ¼ cup (50 g) packed light brown sugar
  • 3 tablespoons heavy cream
  • ¼ cup (30 g) confectioners' sugar


Make the scones

  1. Preheat the oven to 400ºF. Adjust the rack to the middle position. Line a large baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, and salt. Stir with a whisk to combine.
  3. Using a pastry cutter, fork, or two knives, blend the butter into the flour mixture until it resembles pea-sized crumbs.
  4. In a small bowl or measuring cup, whisk the buttermilk, sweet potato, and vanilla together, then add it to the flour mixture. Stir just until a crumbly dough forms, taking care not to over-mix.
  5. Turn the dough out onto a lightly floured work surface and knead it gently until a shaggy dough forms. Shape the dough into a 7-inch round disk. Cut the dough into 8 equal-sized wedges. Place the scones on the prepared baking sheet.
  6. Freeze for 30 minutes. Brush the tops with cream.
  7. Bake for 15 to 20 minutes or until golden brown. Transfer the scones to a wire rack to cool slightly and top with glaze.

Make the glaze

  1. Combine the butter brown sugar and cream in a small saucepan. Cook over medium-low heat, stirring often, until the sugar melts and the mixture becomes smooth.
  2. Pour the mixture over the powdered sugar in a medium mixing bowl and whisk until smooth. Allow to cool before topping the scones.


Sweet potato: You can cook the sweet potato in the oven at 425°F for 1 hour.

Don't skip freezing: Freeze the shaped scones for 30 minutes before baking. This helps the scones keep their shape and ensures the butter isn't too warm before going into the oven.

Smaller scones: This recipe yields 8 large scones. For smaller scones, cut the dough into 16 pieces instead of 8. Watch the scones closely as they bake because smaller scones may require a shorter baking time.

Make ahead tip

  1. You can refrigerate the dough overnight then simply shape the scones and bake them the next day.
  2. The dough can also be frozen for up to 2 months. Freeze the dough on a baking sheet as directed in step 5 then wrap in plastic wrap and store in a freezer bag. When ready to make the scones, preheat the oven and baked as directed. There's no need to thaw the dough.
  3. You can keep leftover scones for up to 2 days in the refrigerator.
  4. Unglazed scones can be frozen for up to three months. Thaw in the refrigerator overnight then reheat and glaze before serving.

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Nutrition Information:
Yield: 8 Serving Size: 1 scone
Amount Per Serving: Calories: 378Total Fat: 17gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 46mgSodium: 255mgCarbohydrates: 51gFiber: 1gSugar: 19gProtein: 5g

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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  1. These were delightful. I doubled the cinnamon cause I love cinnamon and added an egg as well. Went well with my ham and cheese omlettes this morning!!

  2. These sound delicious– exactly what I was looking for. Thinking of adding some crystallized ginger for a Christmas breakfast treat!

  3. Laura Bagwell says:

    These were really great! I added some ground ginger, nutmeg, and a little turmeric for more color. Also one egg. Future additions will include pine nuts, pecans, or walnuts. Adding this to my recipe stash! Thanks much!

  4. Yisandoval says:

    I made this yesterday, perfect for the weather (cold and rainy outside) my family really like the scones. They were really tasty, crunchy texture on the outside and soft within. This recipe is a keeper. Thanks for the recipe.

  5. Ok so I just pinned this recipe and when I saw that it was yours, I looked at my husband and was like “oh, I know these will be good!” We LOVE the vanilla cardamom scones so I’m looking forward to making these tomorrow!
    Introverts unite…to the kitchen! ?