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.
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 8
Ingredients
For the scones
2 ½cups(325g)all-purpose flour
⅓cup(73g)light brown sugar
1tablespoonorange zest
1tablespoonlemon zest
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonground cinnamon
¼teaspoonsalt
½cup(113g)unsalted butter, cold and cut into pieces
½cup(120ml)buttermilk
½cup(125g)cooked mashed sweet potato
1 ½teaspoonsvanilla extract
For the glaze
¼cup(84g)honey
1tablespoonlight brown sugar
1tablespoonunsalted butter
Instructions
Make the scones
In a large bowl, combine the flour, sugar, orange zest, lemon zest, baking powder, baking soda, cinnamon, and salt. Stir with a whisk to combine.
Using a pastry cutter, fork, or two knives, blend the butter into the flour mixture until it resembles pea-sized crumbs.
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 the dough comes together, taking care not to over mix.
Turn the dough out onto a lightly floured work surface and knead it gently about 5 times. Shape the dough into a 7-inch round disk. Cut the dough into 8 equal sized wedges.
Arrange the scones 2 inches apart on a baking sheet lined with parchment paper. Place the scones in the freezer for 30 minutes. Meanwhile, preheat the oven to 400°F.
Brush the tops of the scones with cream. Bake for 15 to 20 minutes or until golden brown. Transfer to a wire rack to cool then drizzle with glaze. Scones are best enjoyed right away.
Make the glaze
Combine the honey, brown sugar, and butter in a small saucepan. Cook over medium-low heat, stirring often, until the sugar melts and the mixture becomes smooth.
Notes
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 shorting baking time.
Make ahead tip
You can refrigerate the dough overnight then simply shape the scones and bake them the next day.
You can keep leftover scones for up to 2 days in the refrigerator.
Unglaze scones can be frozen for up to three months. Thaw in the refrigerator overnight then reheat and glaze before serving.