These sweet potato scones are golden, fluffy, and just the right amount of sweet! With the warm flavor of sweet potatoes, they make for a cozy treat any time of day.
They’re perfect for breakfast or a snack, and I love spreading a bit of butter on them while they’re still warm. Trust me, you won’t be able to stop at one! 😊
Key Ingredients & Substitutions
Sweet Potato: This is the star of the scones! It adds natural sweetness and moisture. You can substitute it with pumpkin puree if you’re in a pinch. Just be mindful of the moisture level.
Flour: All-purpose flour works great, but you can use whole wheat flour for added fiber. If you need a gluten-free option, almond flour or a 1:1 gluten-free blend can also be used.
Butter: Unsalted butter gives the best flavor, but you can use coconut oil for a dairy-free option. Just melt it before adding to the dough!
Heavy Cream: This gives the scones their rich texture. If you’re looking for a lighter option, half-and-half or whole milk works well too, though the scones might be less rich.
How Can I Make Sure My Scones Rise Well?
One of the keys to fluffy scones is not overworking the dough. Stay gentle! Here’s how you can ensure they rise nicely:
- Use cold ingredients—cold butter and cream help create steam, which makes scones light and airy.
- Mix just until combined. Overmixing can make the scones tough.
- Make sure your baking powder is fresh so they can rise properly!
- Cut the scones into wedges quickly. This keeps them cold and helps achieve that perfect rise when baking.
How to Make Sweet Potato Scones
Ingredients You’ll Need:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 6 tablespoons cold unsalted butter, cut into small cubes
- 1/2 cup heavy cream (plus extra for brushing)
- 1 egg
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15-18 minutes to bake, plus a little time for cooling. In total, you’ll need about 30 minutes from start to finish. Quick and delightful!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, go ahead and preheat your oven to 400°F (200°C). While that’s warming up, line a baking sheet with parchment paper. This will prevent the scones from sticking and make for easy cleaning later!
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Combining the dry ingredients first ensures the baking powder is evenly distributed, which is key for successful rising!
3. Cut in the Butter:
Next, add the cold butter cubes to your flour mixture. Using a pastry cutter, fork, or even your fingers, cut the butter into the mixture until it looks like coarse crumbs with some small pieces of butter still visible. This helps create flaky layers in your scones!
4. Combine Wet Ingredients:
In another bowl, whisk together your egg, heavy cream, and the mashed sweet potato until smooth. This mixture adds moisture and sweetness to the scones.
5. Combine Mixtures:
Pour the wet ingredients into the dry mix. Gently stir with a fork or spatula until the dough just comes together. Remember, don’t overmix! We want light and fluffy scones.
6. Shape the Dough:
Turn the dough out onto a lightly floured surface and gently pat it into a circle about 7 inches wide and 1-inch thick. The dough should feel soft and manageable, not sticky. Use flour as needed to prevent sticking.
7. Cut and Arrange:
Using a sharp knife, cut the circle into 8 equal wedges. Place those delicious wedges on the prepared baking sheet, making sure to give each one a little breathing room.
8. Brush for Browning:
For a lovely golden top, brush the scones with a little extra heavy cream before baking. This gives them a beautiful finish!
9. Bake and Enjoy:
Now, pop the baking sheet in the oven and let them bake for 15-18 minutes, or until they’re golden brown. To check, insert a toothpick into the center of a scone: it should come out clean!
10. Cool and Serve:
Carefully remove your scones from the oven and let them cool slightly on the tray. They’re perfect when served warm with a little butter, honey, or your favorite jam. Enjoy each bite of your sweet potato goodness!
Can I Use Fresh Sweet Potatoes Instead of Canned?
Absolutely! If you’re using fresh sweet potatoes, simply bake or steam them first until they’re soft, then mash them. About one medium sweet potato should yield close to a cup when mashed.
How Should I Store Leftover Scones?
Store any leftover scones in an airtight container at room temperature for up to 2 days. If you need to keep them longer, refrigerate them for up to a week. They can also be frozen for up to 3 months—just wrap them tightly before freezing.
Can I Add Mix-Ins to This Recipe?
Definitely! Feel free to add in mix-ins like chocolate chips, dried cranberries, or chopped nuts for extra flavor and texture. Just fold them into the dough gently before shaping the scones.
What’s the Best Way to Reheat Scones?
The best way to reheat your scones is by placing them in a preheated oven at 350°F (175°C) for about 5-10 minutes. This keeps them warm and preserves their flaky texture. You can also microwave them for 15-20 seconds, but be cautious not to overheat!