Save 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 baked these sweet potato scones for a chilly Saturday morning, and they quickly became a household favorite. The subtle sweetness and cinnamon warmth always remind me of autumn.
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
- Cinnamon Sugar Topping: 2 tbsp granulated sugar, 1/2 tsp ground cinnamon
Instructions
- Preheat & Prepare:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Combine Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- Add Butter:
- Add cold, cubed butter. Cut it into the flour mixture with a pastry cutter or two knives until mixture resembles coarse crumbs.
- Mix Wet Ingredients:
- In a separate bowl, whisk together mashed sweet potato, heavy cream, egg, and vanilla extract.
- Combine Wet & Dry:
- Add wet ingredients to dry mixture. Stir gently until just combined (do not overmix).
- Shape Dough:
- Turn dough onto lightly floured surface. Pat into a 1-inch-thick (2.5 cm) round.
- Cut & Arrange:
- Cut into 8 wedges and transfer to prepared baking sheet.
- Brush Tops:
- Brush scone tops lightly with heavy cream.
- Add Cinnamon Sugar:
- Stir together cinnamon and sugar for topping. Sprinkle evenly over scones.
- Bake:
- Bake 22–25 minutes, or until golden brown and cooked through.
- Cool & Serve:
- Let cool slightly on a wire rack before serving.
Save My family loves sharing these scones fresh from the oven, especially with a mug of tea on weekends. Kids enjoy helping sprinkle the cinnamon sugar topping.
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 (milk, butter, cream). For nut allergies, do not add optional nuts. Always check ingredient labels for hidden allergens.
Nutritional Information
Per serving: Calories 270, Total Fat 12 g, Carbohydrates 37 g, Protein 4 g
Save Enjoy these scones warm for best texture. They make mornings extra special and freeze beautifully for busy days.
Recipe Guide
- → Can I use canned sweet potato?
Yes, canned sweet potato works, but roasted fresh sweet potato adds a richer flavor and texture.
- → How do I make these dairy-free?
Substitute plant-based butter and coconut cream for traditional butter and cream to make them dairy-free.
- → Can I freeze the leftovers?
Absolutely. Store baked goods in an airtight container and freeze for up to one month for best quality.
- → Can nuts be added for texture?
Yes, toasted pecans or walnuts add crunch. Mix 1/2 cup into the dough before baking.
- → What tools do I need?
You will need mixing bowls, a pastry cutter, whisk, baking sheet, parchment paper, and pastry brush.
- → What is the best way to serve?
Try serving warm with a cup of tea or coffee for breakfast or as an afternoon snack.