Sweet Potato Scones Recipe

If your only experience with sweet potatoes is savoury dishes like sweet potato friends, you'll be pleasantly surprised to see how versatile sweet potatoes are! Here, the warming elements of cinnamon combine with the rich, caramel flavours of brown sugar. Enjoy one of these scones with your morning coffee.

🍠 Sweet Potato Scones (makes 12 scones) 🍠

Sweet Potato Scones:
3 3/4 cups all-purpose flour, more for dusting
1/2 cup packed brown sugar
1 teaspoon cinnamon
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, cut into cubes and refrigerated
1/2 cup buttermilk
1/4 cup egg whites, about 2 eggs
3/4 cup sweet potato, cooked and mashed
2 teaspoons pure vanilla extract
1 egg
2 tablespoons water

Brown Sugar Glaze:
2 tablespoons unsalted butter
1/2 cup packed brown sugar
1/2 cups icing sugar
1/4 cup whipping (35%) cream

Method:
Sweet Potato Scones:

1. Preheat the oven to 350℉. Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, brown sugar, cinnamon, baking powder, baking soda, and salt. Add the cold butter and, using your fingers or a pastry cutter, cut in the butter until the pieces are the size of peas.
3. In a small bowl, whisk together the buttermilk, egg whites, sweet potato, and vanilla. Add to the flour mixture and gently mix with a fork in a turning motion until just combined, taking care not to overmix. The dough will look rough and uneven. Turn the dough onto a lightly floured work surface. Using as little pressure as possible, gently fold the dough over itself and pat just intil it sticks together. Fold 3 or 4 more times from different edges.
4. Use a rolling pin to roll out an 8-inch circle. Using a sharp chef's knife, cut the circle in half, then in quarters. Cut each quarter into 3 wedges to yield 12 scones. Place the scones 1 inch apart on the prepared baking sheet.
5. In a small bowl, whisk together the egg and water. Pass the mixture through a fine-mesh sieve, using a spatula to press it through, to break up the egg and create a smooth mixture. Use a pastry brush to brush each scone with egg wash.
6. Bake for 12 to 14 minutes, or until the tops and bottoms of tes cones are golden brown. Let cool to room temperature.

Brown Sugar Glaze:

1. In a small saucepan over medium-low heat, combine the butter, brown sugar, icing sugar, and whipping cream. Cook until the brown sugar is fully melted and the glaze is smooth.
2. Using a spoon, cover the top of each scone with glaze.
3. Store leftover scones in an airtight container at room temperature for a few days or in the freezer for up to 1 month.

Baker's Tip: To cook the sweet potato, bring a large pot of salted water to a boil. Add peeled and chopped sweet potatoes, reduce the heat to medium-low, and simmer until tender, about 20 to 30 minutes. Drain, transfer to a bowl, and mash with a potato masher. Let cool completely before using. Warm sweet potato will melt the butter, resulting in a dense scone.

Find more recipes in our cookbook, Jenna Rae Cakes and Sweet Treats, over 100 recipes for the modern baker, and Jenna Rae Cakes At Home, featuring our favourite recipes to make for family and friends.