Sweet Potato Scones
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.
Servings 8
Ingredients
For the scones
- 2 ½ cups (325 g) all-purpose flour
- ⅓ cups (73 g) light brown sugar, packed
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, cold, 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) light brown sugar, packed
- 3 tablespoons heavy cream
- ¼ cup (30 g) confectioners' sugar
Instructions
Make the scones
- Preheat the oven to 400ºF. Adjust the rack to the middle position. Line a large baking sheet with parchment paper or a silicone mat.
- In a large bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, 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 a crumbly dough forms, taking care not to over-mix.
- 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.
- Freeze for 30 minutes. Brush the tops with cream.
- 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
- 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.
- Pour the mixture over the powdered sugar in a medium mixing bowl and whisk until smooth. Allow to cool before topping the scones.
Notes
- 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.
- You can refrigerate the dough overnight then simply shape the scones and bake them the next day.
- 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.
- You can keep leftover scones for up to 2 days in the refrigerator.
- Unglazed scones can be frozen for up to three months. Thaw in the refrigerator overnight then reheat and glaze before serving.