Sweet Potato Scones With Easy Glaze

The most satisfying scones on a wooden chopping board.

As a busy homeschooling mom of five, we're always looking for simple, satisfying treats that can feed our family without needing us to spend hours in the kitchen. One of our latest obsessions in the kitchen is baking or cooking with sweet potatoes.

They are incredibly nutritious and bring a natural sweetness and moist texture that makes baked goods so irresistible. These fluffy sweet potato scones are all that and more.

They pair beautifully with a light two-ingredient glaze. Talk about simplicity!

This sweet potato scone recipe is great whether you’re preparing for a cozy afternoon tea or an indulgent breakfast. Serve it with a generous amount of fresh fruit, and everyone will be happy!

What Makes This worth making again?

There’s something magical about the combination of sweet potatoes and scones. The sweet potato puree makes the scones soft and moist, while the slightly sweet flavor pairs perfectly with the easy glaze the recipe calls for, a brown sugar glaze or even a honey glaze.

The mixture of all-purpose flour, baking powder, and baking soda provides the perfect balance for a tender, golden-brown crust. The glaze is quick and straightforward to make, adding just the right amount of sweetness without being overwhelming.

The texture of these satisfying sweet potato scones is unlike anything you’ll find in the store. They’re flaky on the outside and soft on the inside, with a hint of cinnamon and vanilla extract that makes each bite insanely delish.

What You’ll Need

To make these sweet potato scones from scratch, you’ll need a few basic ingredients that you likely already have in your kitchen:

All-purpose flour
This is your base ingredient. All-purpose flour gives the scones their structure and light, fluffy texture. If you’re looking for a gluten-free option, you can substitute it with a 1:1 gluten-free flour blend. Just note that the texture may vary slightly.
Light brown sugar
Brown sugar adds a hint of molasses flavor, which pairs wonderfully with the sweet potato in this recipe. You can also use white sugar if you prefer a cleaner sweetness, but brown sugar gives a richer flavor.
Ground cinnamon
Cinnamon is a classic spice that enhances the natural sweetness of sweet potatoes and adds warmth to the scones. If you love spiced baked goods, feel free to increase the amount, or add a pinch of nutmeg for more flavor.
Baking powder
Baking powder helps the scones rise and become light and fluffy. It’s important for their structure, so don’t skip it!
Baking soda
Baking soda is another leavening agent that works with the acidity of the buttermilk (or coconut milk for a vegan option). It helps the scones rise and achieve a tender texture. If you’re using dairy-free milk, still include baking soda!
Unsalted butter (cold, cubed)
Cold butter is vital to making scones flaky. The butter must be chilled to ensure it forms coarse crumbs when cut into the flour mixture. For a dairy-free version, swap the butter with coconut oil or vegetable oil, though the texture will be slightly different.
Mashed sweet potato (chilled)
The star of the show! Mashed sweet potatoes add moisture and natural sweetness to the scones. You can prepare the sweet potato puree by roasting or boiling sweet potatoes. Make sure it’s chilled before adding to the dough. This helps keep the scones from becoming too soft.
Buttermilk or coconut milk
Buttermilk provides a slight tanginess that balances the sweetness of the sweet potato and activates the baking soda. If you prefer a dairy-free option, coconut milk is a great alternative and adds a subtle coconut flavor. You can also make a buttermilk substitute by adding a tablespoon of lemon juice or vinegar to regular milk.
Vanilla extract
Vanilla extract enhances the scones’ overall flavor and brings out the sweet potatoes’ natural sweetness. Always use pure vanilla extract for the best flavor!
Pinch of salt
A little salt helps balance the sweetness of the sweet potatoes and brings all the flavors together.

For the Two Ingredient Glaze

Powdered sugar
The glaze is simple: it consists of powdered sugar and milk. The powdered sugar creates a smooth, glossy finish that melts beautifully over the warm scones.
Milk (or coconut milk)
The milk thins out the powdered sugar to create the glaze. You can use any kind of milk you prefer, whether dairy or plant-based. Coconut milk adds a subtle, tropical taste for a richer flavor.

Two Ways To Make Mashed Sweet Potatoes

Making the sweet potato mash is the most time-consuming part of the recipe, but here are a couple of methods you can use. If you plan ahead, you can make the sweet potato mash the day before you make the scones.

Baking in the Oven: Prick a medium-sized sweet potato with a sharp knife, place it on a baking tray, and roast it in a hot oven at 400°F for 40-45 minutes. Once soft, peel and mash it with a fork or food processor for smooth sweet potato puree.
Boiling on the Stovetop: Peel and cube your sweet potato, then cook it on medium heat for 15-20 minutes until tender. Drain and mash with a fork, or use a pastry blender for a smoother consistency.

How it comes together

Making these fluffy sweet potato scones from scratch is easier than you might think. Here’s the process:

Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour mixture:
all-purpose flour, baking powder, baking soda, cinnamon, and salt.

Cut in the Butter: Add the cold butter pieces to the dry ingredients. Using a pastry cutter or pastry blender, work the butter into the flour until it forms coarse crumbs that resemble sand.

Combine Wet Ingredients: In a small bowl, whisk together the mashed sweet potato, buttermilk (or coconut milk), and vanilla extract until smooth.

Mix the Dough: Pour the wet ingredients into the flour mixture. Gently stir until just combined.

Do not overmix the dough, as this can lead to tough scones.

Shape and Slice: Turn the dough onto a lightly floured surface and knead it lightly until it comes together. Shape the dough into a 7-inch round, then slice it into 8 wedges with a sharp knife. Place the scones on a prepared baking sheet lined with parchment paper.

Freeze for 30 Minutes: Freezing the scones before baking helps them hold their shape and rise beautifully. While they freeze, prepare your glaze.

Bake to Perfection: Bake the scones at 400°F for 15-20 minutes, or until the tops are golden brown and a toothpick comes out clean.

Add the Glaze: Let the scones cool on a wire rack before drizzling with the glaze. This simple glaze is made by whisking together powdered sugar and milk, adding the perfect sweet finish.

Other ways

Pumpkin Scones: For pumpkin scones, replace the sweet potato mash with pumpkin puree. Add a dash of nutmeg and cinnamon for extra flavor.
Gluten-Free Version: Swap the all-purpose flour for a gluten-free flour blend. Just check the texture and consistency as you mix the dough.
Fruit Add-ins: For an extra burst of flavor and some texture, add dried cranberries, raisins, or chopped pecans to the dough.
Maple Syrup Glaze: Instead of a milk-based glaze, mix maple syrup with powdered sugar for a naturally sweet topping.

Cook notes

Cold Butter is Key: The cold butter is essential for creating that flaky, tender texture. Be sure to cube it and keep it chilled until ready to use.
Don’t Overwork the Dough: Overmixing the scone dough can result in dense scones. Gently stir the dough and handle it as little as possible.
Freeze Before Baking: Freezing the scones before baking ensures they hold their shape and rise evenly.
Use Parchment Paper: Lining your baking sheet with parchment paper prevents the scones from sticking and makes cleanup a breeze.

Yield: 8 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 1 hour

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 butter, cold, 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

Method

Preheat your oven to 400 degrees F (200 degrees C) and line a large baking sheet with parchment paper.
In a large mixing bowl whisk together the flour, sugar, cinnamon powder, baking powder, baking soda, and salt.
Once the dry ingredients are well combined, add the cold cubed butter and work it into the dry ingredient mix, using a pastry cutter or a fork until it looks like coarse crumbs.
In a separate small bowl whisk together the buttermilk, mashed sweet potato, and vanilla extract. Pour this mixture into the dry ingredients and stir until a crumbly dough begins to form. (Do not overmix!)
Place the dough onto a floured surface and knead until it comes together into a rough ball. Shape the dough into a 7-inch round, then slice it into 8 equal wedges. Arrange the scones on the prepared baking sheet.
Freeze the scones for 30 minutes.
While the scones are freezing, prepare the glaze. In a small bowl whisk together the powdered sugar with the milk until well combined. Set aside.
When you are ready to bake the scones, remove them from the freezer, and bake for 15 to 20 minutes or until the scones are golden brown.
Let the sweet potato scones cool on a wire rack, then drizzle with the glaze.

Notes

Baking in the Oven : Prick a medium-sized sweet potato with a sharp knife, place it on a baking tray, and roast it in a hot oven at 400°F for 40-45 minutes. Once soft, peel and mash it with a fork or food processor for smooth sweet potato puree.

Boiling on the Stovetop : Peel and cube your sweet potato, then cook it on medium heat for 15-20 minutes until tender. Drain and mash with a fork, or use a pastry blender for a smoother consistency.