Sweet Potato Scones
Indulge in the comforting warmth of autumn flavors with these Sweet Potato Scones—an irresistible blend of tender, flaky texture and spiced sweetness. Made with creamy mashed sweet potato, aromatic cinnamon and nutmeg, and a touch of rich brown sugar, these scones are a delightful twist on traditional baked goods. The secret lies in the cold, cubed butter that creates pockets of buttery goodness, while the optional coarse sugar topping adds a satisfying crunch. Perfect for breakfast, brunch, or an afternoon treat, these scones are ready in just 40 minutes and pair beautifully with coffee, tea, or a dollop of clotted cream. Whether served fresh from the oven or at room temperature, this recipe is your go-to for seasonal baking that's both easy and unforgettable.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, cold and cubed
- 1 cup mashed cooked sweet potato
- 0.25 cups brown sugar, packed
- 0.25 cups heavy cream
- 1 teaspoon vanilla extract
- 1 egg (for egg wash)
- 1 teaspoon water (for egg wash)
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt.
Using your fingertips or a pastry cutter, cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
In a separate medium bowl, mix together the mashed sweet potato, brown sugar, heavy cream, and vanilla extract until well incorporated.
Gradually add the wet ingredients to the dry ingredients and stir until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently pat it into a round disk about 1-inch thick.
Using a sharp knife or a bench scraper, cut the dough into 8 equal wedges (like a pizza) and transfer them to the prepared baking sheet, spacing them about 2 inches apart.
In a small bowl, whisk together the egg and water to make the egg wash. Brush the tops of the scones with the egg wash, and sprinkle with coarse sugar if desired.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let the scones cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
2525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.7 g | 159% | |
| Saturated Fat | 74.9 g | 374% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 2286 mg | 99% | |
| Total Carbohydrate | 313.5 g | 114% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 90.8 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 244 mg | 19% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1327 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
