These sweet potato scones are soft, buttery, and just a bit sweet. They’re perfect for breakfast or a cozy snack with tea. The bright orange color is sure to brighten your day!
Honestly, who can resist a warm scone? I can hardly wait for them to cool before smearing some butter on top. 😋 They’re so easy to make, and they fill the house with a lovely smell!
Key Ingredients & Substitutions
Sweet Potatoes: The star of this recipe! You can use either orange-fleshed or white-fleshed sweet potatoes. If you’re short on time, canned sweet potatoes will work in a pinch, just make sure to drain them well. I love using freshly cooked ones because they add the best flavor.
Flour: All-purpose flour is the go-to here, but if you’re looking for a gluten-free option, almond flour or a gluten-free blend can substitute. Keep in mind that texture may vary, so you might need to adjust the liquid a little bit.
Butter: Cold, unsalted butter gives the scones a tender texture. If you’re dairy-free, coconut oil or a vegan butter blend will also work well—just keep it chilled before mixing!
Buttermilk: Buttermilk adds a nice tang. If you don’t have it, mix regular milk with a teaspoon of vinegar or lemon juice and let it sit for 5 minutes. You can also use plant-based milk for dairy-free scones.
How Do You Achieve Light and Fluffy Scones?
To make sure your sweet potato scones turn out light and fluffy, focus on a few key techniques:
- Chill Your Ingredients: Keep your butter cold. This helps in creating those flaky layers. If your kitchen is warm, you might even chill the flour for 10 minutes.
- Mix Gently: When combining the wet and dry ingredients, stir until just mixed. Over-mixing can lead to tough scones—simply stop as soon as the dough comes together.
- Knead Sparingly: Only knead the dough a few times to bring it together. You want it to be lightly mixed, not uniform.
- Proper Baking: Watch the baking time. Scones are best when slightly underbaked, so start checking around the 15-minute mark. They’ll continue to cook on the baking sheet!
With these tips, you can confidently whip up a batch of soft and delicious sweet potato scones. Enjoy baking!
How to Make Sweet Potato Scones
Ingredients You’ll Need:
For The Scones:
- 1 cup cooked and mashed sweet potatoes (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
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1/3 cup buttermilk (plus more if needed)
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: Coconut flakes or coarse sugar for sprinkling on top
How Much Time Will You Need?
This delightful recipe takes about 20 minutes of prep time and around 15-18 minutes of baking time. With just a little patience, you can have warm, delicious scones ready to enjoy in about 40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the scones from sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg until everything is well combined. This adds lots of flavor to your scones!
3. Incorporate the Butter:
Next, add the cold butter pieces to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture looks like coarse crumbs with little pea-sized pieces of butter. This step is important for creating a flaky texture!
4. Combine the Wet Ingredients:
In a separate small bowl, combine the mashed sweet potatoes, buttermilk, egg, and vanilla extract. Mix until smooth. The sweet potatoes will add moisture and sweetness to the scones!
5. Mix Wet and Dry Ingredients:
Pour the sweet potato mixture into the dry ingredients. Stir gently with a fork until the dough starts to come together. If the dough feels a bit dry, add a splash more buttermilk, one tablespoon at a time, until it’s just right.
6. Knead and Shape the Dough:
Turn the dough out onto a lightly floured surface. Knead it gently 3-4 times to bring everything together. Then, pat it into a round disc, about 7-8 inches wide and 1 inch thick.
7. Cut the Scones:
Using a sharp knife, cut the disc into 8 equal triangular wedges. This is where the scone shape takes form!
8. Bake the Scones:
Transfer the scones to your prepared baking sheet, leaving a couple of inches between each piece. If you like a sweet touch, sprinkle coconut flakes or coarse sugar on top.
9. Enjoy Your Creation:
Bake the scones in the preheated oven for 15-18 minutes, or until they turn golden brown and a toothpick inserted into the center comes out clean. Let them cool on a wire rack for a few minutes, then serve warm with butter, honey, or your favorite spread.
These sweet potato scones are not only tender and flavorful but also the perfect treat for breakfast or tea time! Enjoy every bite!
Can I Use Canned Sweet Potatoes Instead of Fresh?
Yes, canned sweet potatoes work fine! Just make sure to drain them well before mashing. They should be smooth and without any added sugars or syrups for the best flavor.
How Can I Make These Scones Gluten-Free?
If you need a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes a binding agent like xanthan gum to help the scones hold together properly.
Can I Prepare the Dough In Advance?
Absolutely! You can prepare the dough and shape it into a disc, then wrap it tightly in plastic wrap and refrigerate for up to 24 hours. Just let it sit at room temperature for about 15 minutes before baking.
What’s the Best Way to Store Leftover Scones?
Store leftover scones in an airtight container at room temperature for up to 2-3 days. If you want to keep them longer, freeze them for up to 3 months. To reheat, place them in a 350°F (175°C) oven for about 10 minutes until warmed through.
