Pin 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 remember making these sweet potato scones with my kids on a cozy Saturday morning. They loved brushing the tops with cream and sprinkling cinnamon sugar before baking.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 1/4 cup (50 g), plus 2 tbsp for topping
- Baking powder: 1 tbsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 tsp, plus 1/2 tsp for topping
- Cold unsalted butter: 1/2 cup (120 g), cubed
- Mashed roasted sweet potato: 3/4 cup (180 g), about 1 medium
- Heavy cream: 1/3 cup (80 ml), plus more for brushing
- Large egg: 1
- Vanilla extract: 1 tsp
Instructions
- Preheat and Prep:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- Cut Butter:
- Add cold, cubed butter and cut into the flour mixture using a pastry cutter or two knives until the mixture resembles coarse crumbs.
- Combine Wet Ingredients:
- In a separate bowl, whisk together mashed sweet potato, heavy cream, egg, and vanilla extract.
- Mix Dough:
- Add wet ingredients to dry ingredients. Stir gently until just combined. Do not overmix.
- Shape:
- Turn the dough onto a lightly floured surface and pat into a 1-inch-thick (2.5 cm) round.
- Cut & Transfer:
- Cut into 8 wedges and transfer to the prepared baking sheet.
- Brush & Sprinkle:
- Brush tops lightly with heavy cream. Stir cinnamon and sugar together, then sprinkle evenly over scones.
- Bake:
- Bake 22–25 minutes until golden brown and cooked through.
- Cool:
- Let cool slightly on a wire rack before serving.
Pin Every Thanksgiving morning, our family enjoys these scones warm from the oven. They have become a cherished holiday tradition that brings everyone together.
Required Tools
Mixing bowls, pastry cutter or two knives, whisk, baking sheet, parchment paper, pastry brush, knife or bench scraper.
Allergen Information
Contains wheat (gluten), egg, and dairy. For nut allergies, omit optional nuts and always check ingredient labels for hidden allergens.
Nutritional Information
Per serving: 270 calories, 12 g total fat, 37 g carbohydrates, 4 g protein.
Pin Serve these scones warm for best texture and flavor. Cozy and fragrant, they make every morning extra special.
Recipe FAQ
- → Can I use canned sweet potato?
Yes, substitute mashed canned sweet potato for roasted. Drain well to avoid excess moisture.
- → Is there a dairy-free option?
Use coconut cream instead of heavy cream and plant-based butter. The texture and flavor remain delicious.
- → How do I achieve tender scones?
Keep butter cold and avoid overmixing the dough. This helps create a flaky, tender crumb.
- → Can I freeze leftovers?
Yes, freeze scones in an airtight container for up to one month. Warm in the oven before serving.
- → What nuts pair well with these?
Chopped toasted pecans or walnuts add richness. Simply fold into the dough before baking.