| | | |

Sweet Potato Scones with Maple Glaze

This post may contain affiliate links. Please read our disclosure policy.

When autumn leaves leave burnt orange, rust, and crimson trails on tree-lined streets, you know it’s time to bake a batch of Sweet Potato Scones. Deliciously flaky yet soft, these teatime scones taste like fall in every bite, with familiar flavors you won’t soon forget.

Side view of 2 Sweet Potato Scones on a brown and white plate for teatime

Want to save this recipe?

Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!

Save Recipe

Warm spices of cinnamon, nutmeg, ginger, and allspice permeate a soft yet flaky texture. Served warm and drizzled with a simple maple glaze, they are irresistible.

And honestly, it’s so incredibly difficult to stop at just one!

Scones are perfect not only for serving at teatime (see Fall Afternoon Tea for more autumn recipes and ideas) but also for morning coffee or an afternoon snack.

If you’re a scone baker, I’m positive you are always looking for new scone recipes to try. I am too, and am always experimenting with new ones. I have a whole section at 31Daily devoted to these delicious treats for teatime, or snacking!

If you love pumpkin scones, you might also like Pumpkin Chocolate Chip Scones or 15-Minute Easy Pumpkin Scones for a quick and easy bake.

For apple loves, the Apple Cinnamon Scones are always a fall favorite!

What to Love About Sweet Potato Scones

While cream scones are the easiest to make (and utterly scrumptious too), these sweet potato scones aren’t far behind. Here’s what I love about these tasty treats:

  • Simple to make ahead and freeze for autumn entertaining (think Thanksgiving or fall teatime).
  • A flaky texture on the outside and soft and tender on the inside make them irresistible.
  • The flavor! Those warm fall spices get me every time!
Top view of Sweet Potato Scones for teatime service.
Service is Indian Tree by Spode, the tea is Twinings’ Chai, and the soup is Butternut Squash Soup.

Tea to Pair with Sweet Potato Scones

Although not traditional, I do enjoy chai tea with these scones, but Lapsang Souchong Tea provides a unique yet delicious flavor contrast adding a slight maple flavor which is delicious!

Other teas that pair well are Assam, a black tea blend that compliments sweet treats (although these scones are only mildly sweet), and Jasmine tea which compliments cinnamon, ginger, and nutmeg.

Top view of Sweet Potato Scones Ingredients in a glass bowl with pastry cutter

Ingredients for Sweet Potato Scones

The exact measurements for these Apple Cinnamon Scones are in the recipe card at the bottom of this post. But if you’re in the mood to make them now, here are the simple ingredients you will need:

  • Cooked mashed sweet potato
  • All-purpose flour
  • Granulated sugar
  • Salt (if using salted butter, reduce the amount a bit)
  • Baking powder for rise
  • Spices: ground cinnamon, ginger, nutmeg and allspice
  • Cold butter, cubed
  • Large eggs
  • Vanilla extract

Maple Cinnamon Glaze

  • Powdered sugar
  • Maple syrup
  • Spices: ground cinnamon and optionally a pinch of cloves
Top view of unbaked Sweet Potato Scones on a parchment lined baking sheet.

How to Make Sweet Potato Scones Scones

These scones are easy to make and delicious to enjoy. More detailed step-by-step instructions are in the recipe card below, but here is a quick overview:

  1. Peel and cube the sweet potato and then simmer it in salted water until soft. Drain and mash. Set aside to cool to room temperature.
  2. Sift the dry ingredients in a large bowl and cut the butter into the flour mixture.
  3. Whisk the cooled sweet potato with the eggs and vanilla.
  4. Add the sweet potato mixture to the dry ingredients, mixing until the dough comes together. If the mixture is too dry to come together add a tablespoon or two of milk. This can happen if we have inadvertently added a bit too much flour.
  5. Transfer to a sheet of parchment or lightly floured surface. Fold the dough onto itself 2 or 3 times to create layers in the scones.
  6. Shape into a disc shape 3/4 to 1 inch thick and cut into wedges (see instructions in the recipe card for making petite and larger scones). Separate the wedges onto a baking sheet about 1/2 inch apart. Chill in the freezer for about 30 minutes while the oven preheats.
  7. Preheat the oven to 425 degrees F and bake chilled scones until golden brown and cooked through.
  8. Let cool slightly and glaze.

Best Tips for Baking Scones

  • Bake the scones in a preheated oven.
  • Handle the dough as little as possible, but be sure the dough has come together and is smooth and incorporated.
  • Freeze the scones on the baking sheet just before baking. This helps relax the gluten, softens the scones, and gives the best texture and rise.
  • Bake scones until they are nicely browned but check them often as they bake because ovens vary.

More Recipes You Will Also Love

SAVE THIS AND PIN IT FOR LATER!

Make sure you don’t lose track of this recipe by pinning it for later! If you are not already, you can follow me on Pinterest, as well as keep up with me on FacebookInstagram, and YouTube. If you make this recipe, I would also love it if you’d tag me in your photos and leave a star rating below!

Side view of sliced Sweet Potato Scone on a brown and white plate with tea
Side view of two Sweet Potato Scones on a Spode India Tree Plate for afternoon tea.

Sweet Potato Scones

These teatime Sweet Potato Scones are deliciously flaky, soft on the inside, and taste like fall in every bite, with familiar flavors you won't soon forget.
5 from 3 votes
Print Pin Save
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 12 servings
Author: Stephanie Wilson

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 8 tablespoons butter cut into cubes
  • 2/3 cup cooked sweet potato mashed (about 1 medium to large sweet potato)
  • 2 large eggs
  • 1 teaspoon vanilla

Maple Glaze

  • 1/2 cup powdered sugar
  • 2 tablespoons maple syrup
  • water as needed for consistency

Instructions

For the Sweet Potatoes

  • Bring salted water to a boil in a medium saucepan. Meanwhile, peel and cube sweet potatoes into 1-inch cubes. When water is boiling, add the potatoes and simmer for 12 – 15 minutes, or until soft. Be sure there is enough water to cover the sweet potatoes by about an inch.
  • Drain and mash the sweet potatoes with a potato masher or fork until it's pureed. Set aside to cool. It's important for the sweet potatoes to be at room temperature for the best scone texture.

For the Scones

  • Line a baking sheet with parchment paper or a Silpat liner.
  • In a large bowl, add the flour, sugar, baking powder, salt, and spices. Cut the cubed cold butter into the flour mixture until it is crumbly. It's okay if there are larger chunks of butter remaining.
  • In a small bowl whisk together the sweet potato puree, egg, and vanilla until smooth. Add the mixture to the dry ingredients and stir until it's moistened and the dough holds together. If needed add a tablespoon or two of milk or cream.
  • Transfer the dough onto a sheet of parchment or a lightly floured surface. Pat into a circle and fold the dough over 2 to 3 times. I like to use a bench scraper because it makes this part easy! For petite scones, divide the dough in half and pat them into 5-inch circles and about 3/4-inch thick. For larger scones, form 1 larger disk about 3/4 to 1-inch thick.
  • Brush circle with milk or cream and use a sharp knife to cut the dough circle. For petite scones, cut each disc into 6 wedges, for larger scones, cut the circle into 8 wedges. Carefully pull each wedge away from the circle and transfer to the parchment lined baking sheet about 1/2-inch apart.
  • For the best texture and highest rise, place the pan of unbaked scones in the freezer for 30 minutes. While the scones are chilling, preheat the oven to 400℉.
  • Bake for 15 to 20 minutes or until risen and golden for the petite scones, and 20 to 22 minutes for the larger scones. A toothpick inserted in the middle should come out clean without wet crumbs. Serve warm.

Video

Notes

How to Store Sweet Potato Scones: Wrap or store leftover scones in an airtight container and store at room temperature. Reheat gently and very briefly in the microwave to warm. For longer storage, freeze the scones for up to 3 months.

Nutrition

Serving: 1g | Calories: 217kcal | Carbohydrates: 31g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 326mg | Potassium: 124mg | Fiber: 1g | Sugar: 7g | Vitamin A: 3257IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Tried this recipe? Pin it Today!Follow me on Pinterest for more and use the "Pin" button at the top of the recipe card.
Course: Scones
Cuisine: American
Keyword: scones, scones for afternoon tea, scones with tea, sweet potato scones

One Comment

  1. 5 stars
    These scones are tender, moist, and delicious—sweet and spiced like an oatmeal cookie. The sweet potato adds softness to the scone.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating