These sweet potato scones are warm, fluffy, and just the right amount of sweet! They are perfect for breakfast or an afternoon snack, packed with cozy flavors.
When I bake these, my kitchen smells just like fall! I love enjoying them fresh out of the oven, maybe with a bit of butter or jam—yum!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the show! Make sure to cook them until soft and mash until smooth. If you’re out of sweet potatoes, you can use pumpkin puree or butternut squash puree instead. Both will give a nice flavor!
Flour: All-purpose flour is perfect for these scones, giving them a lovely texture. If you need a gluten-free option, you can use a 1-to-1 gluten-free blend; just check that it contains xanthan gum, or add some if it doesn’t.
Sugar: Granulated sugar adds sweetness, but you can reduce it if you prefer a less sweet scone. Brown sugar is a great substitute, adding a bit of molasses flavor if you like. If you want to keep it healthy, consider using a natural sweetener like honey or maple syrup, adjusting the liquid accordingly.
Butter: Cold unsalted butter creates flaky layers in the scones. If you’re looking for a dairy-free alternative, you can use coconut oil or vegan butter; just keep it cold!
How Do You Ensure Fluffy Scones?
Achieving fluffy scones is all about technique, especially with mixing and handling the dough. Here’s how to do it right:
- Mix dry ingredients gently so you don’t develop gluten, which can lead to tough scones.
- Cut in the butter until it’s pea-sized; this creates pockets that help with flakiness.
- When adding the wet ingredients, stir just until combined. Overmixing can make scones dense.
- Use chilled ingredients whenever possible – it helps the dough stay firm and rise nicely.
- Handle the dough lightly and quickly; the more you work it, the tougher the scones might become.
By paying attention to these details, you’ll have scones that are light and airy every time!
Sweet Potato Scones
Ingredients:
- For the Scones:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 2 1/2 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
- 1/4 teaspoon ground ginger (optional)
- 1/2 cup cold unsalted butter, cut into small cubes
- 2/3 cup milk (whole or 2%)
- 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
Time Needed:
This recipe will take about 15 minutes for preparation and 18-22 minutes for baking, making the total time around 40 minutes. Just enough time to enjoy the delicious aroma wafting through your kitchen!
Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to make for easy cleanup afterward.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, and optional ground ginger. This will ensure that all your dry ingredients are well combined.
3. Incorporate the Butter:
Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs. It’s okay to have small bits of butter throughout—the texture will still be flaky!
4. Combine Wet Ingredients:
In a separate small bowl, whisk together the mashed sweet potato, milk, egg, and vanilla extract until smooth. This is the binder for your scones!
5. Combine Wet and Dry Mixtures:
Pour the sweet potato mixture into the dry ingredients. Gently stir with a wooden spoon or spatula until the dough just comes together. Avoid overmixing; it should be slightly sticky but not unmanageable.
6. Shape the Dough:
Turn the dough onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a circle about 8 inches in diameter and about 1 inch thick.
7. Cut the Scones:
Using a sharp knife or a bench scraper, cut the dough into 8 triangular wedges. Arrange the wedges on the prepared baking sheet, spacing them slightly apart.
8. Bake:
Bake for 18-22 minutes or until the scones are golden brown and a toothpick inserted into the center comes out clean. Watch them closely toward the end to avoid overbaking!
9. Prepare the Glaze:
While the scones bake, whisk the powdered sugar with milk and vanilla until smooth and thick but pourable. Adjust the milk as needed to reach your desired consistency.
10. Glaze and Enjoy:
Once the scones are cool enough to handle, drizzle the glaze over the tops. Serve them warm or at room temperature, and enjoy with a lovely cup of tea or coffee!
These sweet potato scones are a perfect treat—flaky, tender, and delicious. Enjoy every bite!
Can I Use Mashed Sweet Potatoes from a Can?
Absolutely! Canned mashed sweet potatoes can be a convenient substitute. Just make sure to drain any excess liquid so that the dough doesn’t become too wet. Aim for about 1 cup of mashed sweet potato.
What Can I Substitute for the Egg in This Recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let it sit until thickened). Both will help bind the ingredients together!
How Do I Know When the Scones Are Done Baking?
The scones should be golden brown on the tops and lightly browned on the bottom. A toothpick inserted into the center should come out clean or with just a few crumbs attached. Keep a close eye on them during the last few minutes of baking!
Can I Make These Scones Ahead of Time?
Yes, you can make the dough ahead of time! Just cover it tightly and refrigerate for up to 24 hours. When you’re ready to bake, shape and bake as directed straight from the fridge, adding a couple of extra minutes if needed.
