These sweet potato scones are fluffy and slightly sweet, making them a perfect treat for breakfast or snack time. They have a lovely golden color and a nice hint of spice!
Honestly, they are so good with a bit of butter or jam. Whenever I make them, my family can’t resist stealing a warm bite right out of the oven! Yum!
Key Ingredients & Substitutions
Sweet Potatoes: The star of this recipe! Use cooked and mashed sweet potato for a natural sweetness. If you don’t have sweet potatoes, pumpkin puree works as a great substitute for similar texture and flavor.
Flour: All-purpose flour is the go-to, but you can try using whole wheat flour for more fiber. Just keep in mind that it might make your scones a bit denser.
Butter: Cold unsalted butter gives the scones a tender texture. You can replace it with coconut oil or vegan butter if you want a dairy-free option.
Buttermilk: This adds moisture and a hint of tang. If you don’t have buttermilk, mix milk with a splash of vinegar or lemon juice—about 1/2 tablespoon of acid per 1/2 cup of milk works well!
Spices: Cinnamon and nutmeg give warmth and flavor. If you’re out of nutmeg, just skip it or add a bit of allspice. Don’t worry too much, they will still taste great!
How Do You Get Tender Scones with the Right Texture?
The key to perfect scones lies in mixing the dough properly. Overmixing can lead to tough scones, so be gentle! Here’s how to get the best texture:
- When cutting in the butter, stop when you have some small pea-sized pieces remaining. They create flaky layers.
- Combine wet and dry ingredients until just mixed. The dough should be slightly sticky but not overly wet.
- Pat and roll the dough gently instead of using a rolling pin to keep the layers intact.
- Handle the dough as little as possible to maintain that tender crumb.
Following these tips will reward you with soft, fluffy scones that are delicious with any spread!
How to Make Sweet Potato Scones
Ingredients You’ll Need:
Basic Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/4 cup granulated sugar
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1/2 cup buttermilk (plus extra for brushing)
- 1 large egg
- Coarse sugar or sea salt, for sprinkling on top (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 15-18 minutes to bake, with a total time of around 30-35 minutes. Perfect for a quick and delightful treat at breakfast or brunch!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). While it’s heating up, line a baking sheet with parchment paper so your scones don’t stick.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger (if you’re using it), and granulated sugar. Whisk them together well so everything is evenly mixed.
3. Cut in the Butter:
Add the cold butter pieces to the flour mixture. Use a pastry cutter or your fingers to gently mix the butter into the flour until it looks like coarse crumbs, with some pea-sized pieces of butter still visible. This will help make your scones flaky.
4. Combine Wet Ingredients:
In another bowl, whisk together the mashed sweet potato, buttermilk, and the egg until everything is smooth. This mixture adds flavor and moisture to the scones.
5. Bring it All Together:
Pour the sweet potato mixture into the flour mixture. Gently stir until the dough just comes together. Don’t overmix, as this can make the scones tough!
6. Shape the Dough:
Transfer the dough onto a lightly floured surface. Gently knead it a couple of times to ensure it holds together. Then, pat or roll the dough into a circle about 1 inch thick.
7. Cut the Scones:
Using a sharp knife, cut the dough into 8 wedges. Place them on the prepared baking sheet, leaving a little space in between each one so they can rise.
8. Brush and Sprinkle:
Brush the tops of your scones with a little buttermilk. Then, if you like, sprinkle some coarse sugar or sea salt on top for a bit of extra sweetness or texture.
9. Bake to Perfection:
Put your baking sheet in the oven and bake the scones for 15-18 minutes, or until they are golden brown on top. A toothpick inserted in the center should come out clean.
10. Cool and Serve:
Once baked, remove the scones from the oven and let them cool for a few minutes. Serve them warm with butter, honey, or jam. Enjoy!
These sweet potato scones are a delicious treat that balances sweetness and warmth. Perfect for starting your day or enjoying with a cup of tea!
Can I Use Another Type of Potato Instead of Sweet Potato?
Yes, you can use mashed butternut squash or pumpkin as alternatives! They will provide a similar texture and flavor, though the taste will vary slightly. Just ensure they’re cooked and mashed well before use.
How Do I Store Leftover Scones?
Store any leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. To reheat, simply warm them in the oven or microwave.
Can I Make These Scones Vegan?
Absolutely! Substitute the butter with vegan butter or coconut oil, and replace buttermilk with a vegan alternative, such as almond milk mixed with a teaspoon of vinegar. The scones will still be delicious!
How Do I Know When the Scones Are Done Baking?
The scones are done when they are golden brown on top and a toothpick inserted in the center comes out clean. Keep an eye on them during the last few minutes of baking to avoid over-browning!
