These sweet potato scones are a tasty treat that are soft and buttery. The sweet potato adds a warm flavor that makes every bite special!
Making these scones is a breeze! I love having them warm with a little butter on top. Perfect for breakfast or a cozy afternoon snack! You might want to save some for later, but good luck with that! 😄
Ingredients & Substitutions
Sweet Potato: The star of the show! Use cooked, mashed sweet potato, which brings a natural sweetness and moisture. If you don’t have sweet potato, pumpkin puree can work well, though it will change the flavor slightly.
Flour: All-purpose flour is perfect for scones, but if you’re looking for a gluten-free option, consider using a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum for the right texture.
Butter: Cold, unsalted butter is crucial for flaky scones! If you prefer a dairy-free option, try coconut oil or a dairy-free butter substitute. This may change the flavor a bit, but can still be delicious!
Heavy Cream: This ingredient adds richness. You can substitute it with half-and-half or milk for a lighter option, but the scones may be a little less tender.
How Do You Get Fluffy Scones?
The secret to fluffy scones is all in how you mix and handle the dough. You want to keep everything light and gentle to maintain air in the mixture.
- Mix dry and wet ingredients separately before combining them. This way, you can avoid overmixing.
- When forming the dough, use your hands lightly and avoid heavy kneading. The dough should be slightly sticky and soft.
- Work quickly to keep the butter cold, as this helps create steam during baking, which leads to fluffy layers.
Following these tips makes a noticeable difference. Enjoy your baking adventure!
Sweet Potato Scones
Ingredients You’ll Need:
For the Scones:
- 1 cup cooked sweet potato, mashed (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 (optional)
- 1/4 teaspoon ground nutmeg (optional)
- 6 tablespoons cold unsalted butter, cubed
- 3/4 cup heavy cream (plus extra for brushing the tops)
- 1 large egg
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes approximately 15 minutes to prepare and around 20 minutes to bake. Don’t forget to let the scones cool a bit before serving! Enjoy the delightful aroma that fills your kitchen while they bake!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will ensure your scones bake evenly. While that’s heating up, line a baking sheet with parchment paper or a silicone baking mat. This helps prevent sticking.
2. Prepare the Sweet Potato:
If your sweet potato isn’t cooked yet, peel and either boil or roast it until it’s very tender. Once it’s soft, mash it until smooth and let it cool down before adding it to the mixture.
3. Mix the Dry Ingredients:
In a large bowl, combine the flour, sugar, baking powder, salt, and if you’re using them, cinnamon and nutmeg. Whisk them together until well combined.
4. Cut in the Butter:
Add the cold cubed butter to your flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs. This will help create those flaky layers in your scones!
5. Combine Wet Ingredients:
In a separate bowl, whisk together the cooled mashed sweet potato, heavy cream, egg, and vanilla extract until everything is well blended. This mixture will add moisture and flavor to your scones.
6. Mix It All Together:
Now, pour the wet mixture into the dry ingredients. Gently stir until just combined; be careful not to overmix! The dough should be slightly sticky but manageable.
7. Shape Your Scones:
Turn the dough out onto a lightly floured surface. Knead the dough very gently just a couple of times, then pat it into a round that’s about 1 inch thick. With a sharp knife, cut it into 8 triangular wedges to form your scones.
8. Bake Your Scones:
Place the triangular scones onto your prepared baking sheet, leaving a little space between each one. Brush the tops with a little extra heavy cream for some shine! Bake them in the preheated oven for 18-22 minutes, or until they’re golden brown and a toothpick inserted into the center comes out clean.
9. Cool and Serve:
Once baked, transfer the scones to a wire rack to cool slightly. They are best enjoyed warm with butter, honey, or your favorite jam. They also make great snacks any time of the day!
Enjoy your warm, tender, and subtly sweet sweet potato scones! They’re sure to be a hit!
Can I Use Canned Sweet Potato Instead of Fresh?
Yes, you can absolutely use canned sweet potato! Just make sure to drain any excess liquid and mash it until smooth. This will save you time during preparation without compromising on flavor.
How Can I Make These Scones Gluten-Free?
To make gluten-free sweet potato scones, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Look for one that contains xanthan gum to ensure the right texture and structure.
What’s the Best Way to Store Leftover Scones?
Store any leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them for up to 1 month. Just make sure to wrap them tightly in plastic wrap and then place them in a freezer-safe bag.
Can I Add Other Ingredients or Flavors?
Absolutely! Feel free to get creative by adding in ingredients like chopped nuts, dried fruit, or even chocolate chips for a sweeter twist. Just make sure not to overload the dough to maintain the scone’s structure.
