Save It Tender, buttery scones infused with roasted sweet potato, spiced with cinnamon, and crowned with a sparkling cinnamon sugar crust. Perfect for breakfast or an afternoon treat.
I first made these scones for a weekend brunch and they quickly became a family favorite. The combination of sweet potato and cinnamon sugar creates a comforting treat that everyone loves.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 1/4 cup (50 g)
- Baking powder: 1 tbsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 tsp
- Cold unsalted butter, cubed: 1/2 cup (120 g)
- Mashed roasted sweet potato (about 1 medium): 3/4 cup (180 g)
- Heavy cream, plus more for brushing: 1/3 cup (80 ml)
- Egg: 1 large
- Vanilla extract: 1 tsp
- Granulated sugar (for topping): 2 tbsp
- Ground cinnamon (for topping): 1/2 tsp
Instructions
- Prep:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix dry ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- Cut in butter:
- Add the cold, cubed butter. Cut it into the flour mixture with a pastry cutter or two knives until the mixture resembles coarse crumbs.
- Combine wet ingredients:
- In a separate bowl, whisk together the mashed sweet potato, heavy cream, egg, and vanilla extract.
- Bring dough together:
- Add the wet ingredients to the dry mixture. Stir gently until just combined (do not overmix).
- Shape:
- Turn the dough onto a lightly floured surface. Pat into a 1-inch-thick (2.5 cm) round.
- Cut:
- Cut into 8 wedges and transfer to the prepared baking sheet.
- Top:
- Brush scone tops lightly with heavy cream.
- Sprinkle topping:
- Stir together cinnamon and sugar for the topping. Sprinkle evenly over scones.
- Bake:
- Bake 22–25 minutes, or until golden brown and cooked through.
- Cool:
- Let cool slightly on a wire rack before serving.
Save It We always enjoy these scones together during the holidays. They bring warmth to our breakfast table and are perfect for sharing with coffee or tea.
Required Tools
Mixing bowls, pastry cutter or two knives, whisk, baking sheet, parchment paper, pastry brush, and a knife or bench scraper are needed.
Allergen Information
Contains wheat (gluten), egg, and dairy (milk, butter, cream). For nut allergies, do not add optional nuts. Always check ingredient labels for hidden allergens.
Nutritional Information
Each scone has approximately 270 calories, 12 g total fat, 37 g carbohydrates, and 4 g protein.
Save It Serve your sweet potato scones warm, fresh from the oven. They're delicious with coffee or tea.
Recipe FAQs
- → How can I achieve a tender pastry texture?
Use cold butter and minimal mixing to ensure a flaky, tender crumb in your pastries.
- → What is the purpose of roasted sweet potato?
Roasted sweet potato adds moisture, sweetness, and a subtle earthy flavor to the dough.
- → Can substitutions be made for the cream?
Yes, coconut cream or other plant-based alternatives work well for a dairy-free option.
- → Is it possible to include nuts?
Chopped toasted pecans or walnuts add extra flavor and texture if desired; omit for nut-free baking.
- → How should leftovers be stored?
Freeze leftover pastries in an airtight container for up to one month; reheat before serving.
- → Are there allergy considerations?
This dish contains wheat, dairy, and egg. Always check product labels for hidden allergens.