Sweet potato scones are a tasty treat, perfect for breakfast or a snack. They’re soft and fluffy, with a lovely hint of sweetness from the sweet potatoes!
These scones are super easy to make, and the sweet potato gives them a twist that makes them special. I love enjoying them warm with a little butter. Yum! 🥔❤️
Key Ingredients & Substitutions
Sweet Potato: This is the star of the scones, bringing natural sweetness. You can also use pumpkin puree or butternut squash if sweet potatoes aren’t available.
All-Purpose Flour: The backbone of this recipe, but you can replace part of it with whole wheat flour for a nuttier flavor and more fiber.
Butter: Cold unsalted butter gives the scones a flaky texture. If you’re dairy-free, use a coconut oil or a vegan butter alternative.
Heavy Cream: This adds richness. For a lighter option, you could substitute with milk or a non-dairy milk like almond or oat, but the texture may differ slightly.
Why Is Cutting in Butter Important?
Cutting in the butter is a key technique for achieving the right texture. It creates those lovely flaky layers in your scones. Here’s how to do it:
- Keep the butter cold to ensure it stays solid while mixing.
- Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs, with some pea-sized pieces of butter still visible.
- Don’t overwork the dough after adding wet ingredients; this keeps the scones tender!
With these tips, your Sweet Potato Scones should turn out soft, fluffy, and deliciously flavorful! Enjoy with your favorite jam or spread for a delightful treat.
How to Make Sweet Potato Scones
Ingredients You’ll Need:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 2/3 cup heavy cream, plus extra for brushing
- 1 large egg
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15-20 minutes for preparation before baking, and then an additional 15-18 minutes to bake, making it around 35-40 minutes total. It’s a quick and delightful recipe that will have you enjoying warm scones in no time!
Step-by-Step Instructions:
1. Prepare the Sweet Potato:
First, preheat your oven to 400°F (200°C). Take the sweet potato and poke it with a fork a few times. Place it directly on the oven rack and bake for about 45-50 minutes until it’s tender. Once it cools slightly, peel it and mash until smooth. You’ll need 1 cup of this mashed sweet potato for your scones.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and if you like, add the ground cinnamon and nutmeg. This will create a lovely flavor base for your scones!
3. Cut in the Butter:
Take your cold butter (make sure it’s very cold for flaky scones!) and cut it into cubes. Add the butter to the flour mixture and use a pastry cutter or your fingers to mix until the butter resembles coarse crumbs with some small pea-sized pieces. This step is key for a flaky texture!
4. Combine the Wet Ingredients:
In a separate bowl, whisk together the mashed sweet potato, heavy cream, egg, and vanilla extract until everything is well combined and smooth.
5. Make the Dough:
Now, pour your sweet potato mixture into your dry ingredients. Using a spatula, mix gently until everything is just combined. Be careful not to overmix; we want our scones to stay soft and fluffy!
6. Shape the Scones:
Turn the dough out onto a lightly floured surface. Knead the dough very briefly just to bring it together. Pat it into a circle about 1-inch thick. With a sharp knife or a bench scraper, cut the dough into 8 triangles.
7. Prepare for Baking:
Transfer the scone triangles onto a baking sheet lined with parchment paper. For a golden finish, brush the tops lightly with additional heavy cream.
8. Bake:
Pop the scones in the oven and bake for 15-18 minutes, or until they turn a lovely golden brown and a toothpick inserted into the center comes out clean. Your kitchen will smell amazing!
9. Cool and Serve:
Let the scones cool for a few minutes on a wire rack. They’re best served warm, so enjoy them with butter, honey, or your favorite spread!
Enjoy your delicious Sweet Potato Scones—soft, tender, and lightly sweet with lovely autumn flavors!
Can I Use Canned Sweet Potato for This Recipe?
Yes, you can use canned sweet potato puree as a shortcut! Just ensure it’s in 100% sweet potato, not a pie filling. Use about 1 cup, and drain any excess liquid to prevent the dough from becoming too wet.
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 freeze them for up to 2 months—just make sure they are completely cooled before wrapping them tightly in plastic wrap and then in aluminum foil.
Can I Add Mix-ins to the Scones?
Absolutely! Feel free to fold in chocolate chips, nuts, or dried fruits such as cranberries or raisins into the dough before shaping the scones for an added flavor twist!
How to Reheat Leftover Scones?
To reheat, pop the scones in a preheated oven at 350°F (175°C) for about 5-10 minutes until warmed through. You can also microwave them for about 20-30 seconds, but they may lose some of their original texture.
