These Sweet Potato Scones are tender, fluffy, and perfect for breakfast, afternoon tea, or as a side. They’re simple to prepare and bring warm, comforting flavor to fall and winter gatherings.
These scones make a lovely addition to a Thanksgiving or Christmas table, or a cozy weekday morning when you want something a little special.
Serve them plain or with a fruit preserve. A light two-ingredient glaze finishes them beautifully and keeps the flavor balanced.
Table of Contents
- Sweet Potato Scones With Easy Glaze
- What Makes This So Good?
- What You’ll Need
- For the Two Ingredient Glaze
- Two Ways To Make Mashed Sweet Potatoes
- How To Make Sweet Potato Scones From Scratch
- Recipe Variations
- Tips For The Best Scones
- Frequently Asked Questions By Readers
- More Holiday-Friendly Baking Recipes
- These sweet potato scones will look good on the table alongside the following:
- Sweet Potato Scones Recipe
Sweet Potato Scones With Easy Glaze
As a busy parent, I value recipes that are both fast and satisfying. Sweet potatoes add natural sweetness, moisture, and nutrition to baked goods, and these scones showcase those qualities. They bake up with a flaky exterior and a soft, tender crumb.
A simple two-ingredient glaze—powdered sugar and milk—complements the scones without overpowering them. They’re ideal for a relaxed brunch or an afternoon tea with fruit on the side.
What Makes This So Good?
Mashed sweet potato keeps these scones moist and adds a subtle sweetness that pairs perfectly with warm spices like cinnamon. The combination of all-purpose flour, baking powder, and a touch of baking soda gives a tender, golden crust while maintaining a light interior.
The brown sugar adds depth of flavor, and a hint of vanilla rounds out the profile. The glaze melts over warm scones for a delicate finishing touch.
What You’ll Need
Most ingredients are pantry staples. Below is a summary of what to have on hand:
- All-purpose flour — Provides structure and a light crumb. Substitute a 1:1 gluten-free blend if needed.
- Light brown sugar — Adds molasses notes that complement sweet potato. White sugar can be used for a milder flavor.
- Ground cinnamon — Brings warmth; add a pinch of nutmeg if you like more spice.
- Baking powder — Essential for lift and a tender texture.
- Baking soda — Reacts with the milk or buttermilk to improve rise and texture.
- Cold unsalted butter, cubed — Keeps scones flaky. For dairy-free, try chilled coconut oil, but expect a slight texture difference.
- Mashed sweet potato, chilled — Adds moisture and sweetness. Roast or boil and cool before using.
- Buttermilk or coconut milk — Buttermilk adds a pleasant tang and activates leavening; coconut milk is a dairy-free alternative.
- Vanilla extract — Enhances overall flavor. Use pure extract if possible.
- Pinch of salt — Balances sweetness and rounds out the taste.
For the Two Ingredient Glaze
- Powdered sugar — For a smooth, glossy glaze.
- Milk or coconut milk — To thin the powdered sugar to a drizzleable consistency.
Two Ways To Make Mashed Sweet Potatoes
Prepare the sweet potato puree ahead of time if you like. Two easy methods:
- Roast in the oven: Prick a medium sweet potato, roast at 400°F for 40–45 minutes until tender. Peel and mash or process until smooth.
- Boil on the stovetop: Peel and cube, then boil 15–20 minutes until soft. Drain and mash for a rustic texture or blend for smooth puree.
How To Make Sweet Potato Scones From Scratch
Follow these steps for reliable results:
1. Prep the dry ingredients: In a large bowl whisk together flour, brown sugar, cinnamon, baking powder, baking soda, and salt.
2. Cut in the butter: Add cold cubed butter and use a pastry cutter or fork to work it in until the mixture resembles coarse crumbs.
3. Combine wet ingredients: Whisk mashed sweet potato, buttermilk (or coconut milk), and vanilla until smooth, then add to the dry mix and stir until just combined. Avoid overmixing.
4. Shape and slice: Turn the dough onto a lightly floured surface, knead briefly until it comes together, shape into a 7-inch round, and cut into 8 wedges. Place wedges on a parchment-lined baking sheet.
5. Freeze briefly: Freeze the scones for 30 minutes to help them hold their shape and rise evenly in the oven.
6. Bake: Bake at 400°F for 15–20 minutes or until golden and a toothpick comes out clean.
7. Glaze: Cool the scones on a wire rack, then drizzle the powdered sugar glaze made by whisking powdered sugar with a little milk to reach the desired consistency.
Recipe Variations
- Pumpkin scones: Swap mashed sweet potato for pumpkin puree and add extra spices like nutmeg.
- Gluten-free: Use a 1:1 gluten-free flour blend and adjust liquid if needed.
- Add-ins: Fold in dried cranberries, raisins, or chopped pecans for extra texture and flavor.
- Maple glaze: Mix powdered sugar with a little maple syrup instead of milk for a maple-flavored finish.
Tips For The Best Scones
- Keep the butter cold: Chilled butter gives the best flaky texture.
- Don’t overmix: Stir until just combined to avoid tough scones.
- Freeze before baking: A short freeze helps the scones maintain shape and rise.
- Use parchment paper: Prevents sticking and simplifies cleanup.
Frequently Asked Questions By Readers
Yes. Substitute coconut milk for buttermilk and use coconut oil in place of butter.
Store cooled scones in an airtight container at room temperature for up to two days. For longer storage, freeze and reheat in the oven.
Make a quick substitute by adding 1 teaspoon of lemon juice or vinegar to ½ cup milk and letting it sit for 5 minutes.
More Holiday-Friendly Baking Recipes
These scones pair well with classic holiday sides and baked goods.
- 3 Ingredient Biscuits
- Garlic Butter Rolls
- Pumpkin Pie (no evaporated milk)
- Pumpkin Cake with Cream Cheese Frosting
- Cinnamon Rolls with Apple Pie Filling
These sweet potato scones will look good on the table alongside the following:
- Oven Baked Turkey Wings
- Baked Brie and Preserves
- Pan-Fried Brussels Sprouts with Bacon
- Brown Sugar Honey Glazed Carrots
- Rosemary Garlic Mashed Potatoes
- Roasted Turkey Thighs
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Sweet Potato Scones
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Ingredients
- 2½ cups all-purpose flour
- ⅓ cup light brown sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- ½ cup unsalted buttercold, cubed
- ½ cup buttermilk
- ½ cup cooked mashed sweet potato chilled
- ¼ teaspoon vanilla extract
For the glaze
- ½ cup powdered sugar
- 2 tablespoons milk
Instructions
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Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
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Whisk together flour, brown sugar, cinnamon, baking powder, baking soda, and salt.
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Cut in cold cubed butter until the mixture resembles coarse crumbs.
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In a small bowl whisk buttermilk, mashed sweet potato, and vanilla. Add to dry ingredients and stir until a crumbly dough forms; do not overmix.
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Turn dough onto a floured surface, form a 7-inch round, and cut into 8 wedges. Place on the prepared baking sheet.
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Freeze the scones for 30 minutes.
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Whisk powdered sugar with milk until smooth to make the glaze and set aside.
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Bake frozen scones 15–20 minutes until golden brown. Cool on a rack, then drizzle with glaze.
Notes
- Roasting: Prick and roast at 400°F for 40–45 minutes until soft. Peel and mash or process smooth.
- Boiling: Peel, cube, and boil 15–20 minutes until tender. Drain and mash.