These sweet potato scones are a warm and cozy treat! With soft, fluffy texture and a hint of sweetness, they are perfect for breakfast or a snack.
Honestly, who can resist a scone? I love enjoying them fresh out of the oven with a bit of butter or jam. They pair great with tea too! ☕️
Key Ingredients & Substitutions
Sweet Potato: This is the star of the scones! You can use fresh sweet potatoes or canned ones. If you’re in a pinch, pumpkin puree is a good substitute for a similar texture and flavor.
All-Purpose Flour: While regular flour works best, you can use whole wheat flour for a nuttier flavor or a gluten-free mix if needed. Just be aware that the texture might vary a bit.
Sugar: I like using granulated sugar, but brown sugar adds a deeper flavor. For a healthier choice, coconut sugar can also work well.
Spices: The cinnamon and nutmeg really warm up the scone flavor. Feel free to adjust their amounts based on your taste, or try adding allspice or cardamom for something unique.
Heavy Cream: If you’re looking for a lighter option, buttermilk or milk can be used. Just keep in mind that the scones may not be as rich.
How Do I Achieve the Perfect Flaky Texture?
Getting the right texture for scones can be tricky, but it’s all about working with the butter! Here’s how:
- Make sure your butter is very cold. Dicing it before adding to the flour helps incorporate it evenly.
- When cutting in the butter, aim for a mix of fine crumbs and some larger chunks. This creates those lovely flaky layers when baked.
- Mixing the wet and dry ingredients should be done gently. You want just combined, so don’t overmix!
- After shaping the dough into a circle, press it out gently and avoid rolling it too thin. The thickness helps with that fluffy rise.
With these tips, you’ll have perfectly flaky, tender scones every time! Enjoy them fresh from the oven and share them with family and friends.
Sweet Potato Scones
Ingredients You’ll Need:
For the Scones:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 2 1/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger (optional for warmth)
- 1/4 teaspoon ground nutmeg
- 1/2 cup (1 stick) cold unsalted butter, diced
- 1/2 cup heavy cream (plus more for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
For the Glaze (optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
You’ll need about 15 minutes for preparation and 18-22 minutes for baking. So in total, it will take around 40 minutes from start to finish. Just enough time to whip up something delicious!
Step-by-Step Instructions:
1. Prepare the Sweet Potato:
If you haven’t cooked the sweet potato yet, you can either bake it in the oven or boil it until it’s tender. Once cooked, peel it and mash it using a fork or a potato masher. Let the mashed sweet potato cool to room temperature while you prepare the other ingredients.
2. Preheat the Oven:
Set your oven to preheat at 400°F (200°C) and line a baking sheet with parchment paper, ensuring an easy cleanup later on.
3. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, ginger, and nutmeg. This combo will give your scones that delightful flavor.
4. Cut in the Butter:
Using a pastry cutter, two forks, or your fingers, cut the cold, diced butter into the dry ingredients. Work until the mixture resembles coarse crumbs and you still have some small pea-sized pieces of butter. This is key to a flaky scone!
5. Combine the Wet Ingredients:
In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and your cooled mashed sweet potato until everything is blended smoothly.
6. Make the Dough:
Carefully pour the wet mixture into the dry ingredients. Gently stir with a fork or wooden spoon just until the dough comes together. Don’t overmix—it should be a little sticky but still manageable.
7. Shape the Scones:
Turn the dough out onto a lightly floured surface. With floured hands, gently pat or roll the dough into a circle about 1-inch thick (approximately 8 inches in diameter). Use a knife or pizza cutter to cut the circle into 8 triangular wedges.
8. Prepare for Baking:
Arrange the wedges on the prepared baking sheet, making sure they’re spaced about 2 inches apart. Lightly brush the tops with extra heavy cream to achieve a lovely golden finish once baked.
9. Bake the Scones:
Pop them in the oven and bake for about 18-22 minutes, or until they’re golden brown on top. You can check doneness with a toothpick—if it comes out clean, they’re ready!
10. Prepare the Glaze (Optional):
If you’d like to glaze your scones, mix together the powdered sugar, milk or cream, and vanilla extract in a small bowl until smooth. Drizzle over the scones while they are still warm.
11. Enjoy!
Warm scones are the best! Serve them with a bit of butter, honey, or your favorite jam for a delightful treat. They make for a perfect breakfast or snack, especially on a chilly day!
These sweet potato scones have a tender, flaky texture and are filled with the natural sweetness and beautiful color of sweet potatoes, complemented by warm spices. Happy baking!
Can I Use Canned Sweet Potatoes Instead of Fresh?
Absolutely! Canned sweet potatoes are a convenient substitute. Just make sure to drain and mash them well before using to achieve the right consistency.
How Should I Store Leftover Scones?
Store any leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week. Reheat in the oven or microwave to refresh their texture.
What Can I Substitute for Heavy Cream?
If you don’t have heavy cream, you can use buttermilk or whole milk instead. Keep in mind that the scones may be a bit less rich, but will still be delicious!
Can I Freeze These Scones?
Yes, you can freeze the scones! After baking, let them cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months. To reheat, thaw and warm them in the oven for a few minutes.
