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.

Prep Time10

Cook Time12

Total Time22

Servings: servings

Calories: 217kcal

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

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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.

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.

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