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A great way to use sweet, vitamin-rich sweet potatoes in your baking, these Sweet Potato scones are easy to make and taste surprisingly good! With a luxurious honey glaze drizzled on top, they are great side dish as well as a snack or breakfast treat.
Table of Contents
- Sweet Potato Scones with Honey Glaze
- Sweet Potato Scones: The Process
- Frequently Asked Questions
- Storage and Freezing
I am loving scones because they are basically a cross between a pastry and a cake. I love the buttery, flaky factor of the exterior, and I am also crazy about that interior crumb- so delicate and soft!
These Sweet Potato Scones are a delight. Finished with a luxurious honey glaze, it is a simple Fall treat yet so good to enjoy anytime of the year!
Sweet Potato Scones with Honey Glaze
For today’s scones, we don’t need any butter or jam. These sweet potato scones are drizzled with a sweet honey glaze. It is a perfect package- tasty, flavorful and brings about a feeling of warmth and comfort in the colder weather.
Making them is an easy method- just like making a pastry but without much complication. Make this on a weekday for a quick treat after dinner, no problem!
What You’ll Need
- Mashed Sweet Potato. I used a medium piece of sweet potato (or a piece that is around 300 grams)
- Buttermilk. This rich, sour milk makes the scones moist and adds richness to them. If you do not have it, measure milk in a cup in the same amount, then add half a tablespoon of vinegar.
- Butter. This is our main fat in this recipe. It will be cut into the dry ingredients mixture to achieve that flaky, crumbly texture.
- Brown Sugar. A little bit of brown sugar gives our baked good a subtle sweetness, and a deep color.
- Flour. All-purpose flour is the base of the recipe, to which the sugar, baking soda, salt and baking powder are added to make the dry ingredients mixture.
- Cinnamon. Adds a nice aroma and flavor to the scones for a perfect fall vibe!
- Egg. The egg gives touch of richness, and a soft texture to these scones.
How to Incorporate Sweet Potatoes in a Baked Good Recipe?
- To add a root crop, in this case, sweet potato, I wash and peel it, then boil the tuber until it is fork tender. After that, it can be added to the recipe as one of the wet ingredients.
- This is the same technique I used in my Ube Cheesecake recipe, and also in this Ube Cheese Pandesal.
Sweet Potato Scones: The Process
- The Dry Ingredients. First, combine all the dry ingredients: the flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Whisk them with a whisk.
- Cut the Butter into the Dry Mixture. Using a pastry cutter, cut the butter pieces into the powders. The mixture will eventually turn into a coarse meal, with little bits of butter here and there.
- The Wet Ingredients. In another bowl, combine the egg, buttermilk and the mashed sweet potatoes. Stir them together until they are incorporated.
- Combine the Wet and Dry Ingredients. Pour wet mixture over the coarse meal you have created in the bowl. Stir them in, until all the powders are moistened.
- Knead Briefly and Shape. Dust a working surface (like a large chopping board) with flour. Turn the dough over to the board and knead briefly, just until the dough comes together. Pat and shape the dough into an 8-inch circle. Use a sharp knife to cut the circle into 8 wedges.
- Bake the Scones. Arrange the wedges in a baking sheet that is lined with parchment paper. Bake the scones at 350 F for 15-20 minutes or until the scones are golden.
Let them slightly cool after you take them out of the oven, then drizzle in the honey glaze over them. Catching bits of that glaze with every bite of the scones is heaven! I do suggest that you don’t skip the glaze.
Frequently Asked Questions
Scones are naturally a bit dense and crumbly. However, they should not be hard. They have that slightly cakey texture bit not as soft and spongy. Like I said they are a cross between a cake and pastry in my opinion.
Overmixing the batter after combining the wet and dry ingredients gives the scones a tough texture. The dough must be lumpy, and crumbly. If you should knead, only do it very briefly just to allow the dough to come together. Also make sure the butter is cold to achieve maximum rise.
Storage and Freezing
- You can store the baked and glazed scones in a tight container in the fridge for up to three days. To reheat, pop them in the microwave for 15-20 seconds.
- You can freeze shaped, unbaked scones. First, freeze them in a baking sheet, then transfer them in a Ziploc bag to freeze for up to a month. To bake, follow the baking instructions in the recipe. No thawing needed.
- You can also freeze baked, unglazed scones. Wrap them well in plastic film, then in foil or place them in a freezer safe container for up to a month.
- You can make the honey glaze by simply mixing all the glaze ingredients until smooth.
- You can adjust the consistency of the glaze by adding more powdered sugar. Likewise, you can also thin it down by adding more milk. First, follow the recipe as stated then adjust accordingly to your preference.
Sweet Potato Scones with Honey Glaze
- 2 and 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 3/4 tsp salt
- 1/3 cup butter (or 76 grams) cold, cut to small pieces
- 1 large egg lightly beaten
- 1 cup mashed sweet potato from 1 medium sweet potato or a 300 grams piece
- 1/3 cup buttermilk
For the Honey Glaze
- 1 and 1/2 cup powdered sugar
- 1/8 cup honey
- 1/4 cup milk
- pinch of salt
- Preheat oven to 400 F. Line a baking sheet with parchment paper. In a large mixing bowl whisk together flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- Cut the butter into the flour mixture using a pastry cutter until the mixture looks like a coarse meal.
- In another bowl, stir together the mashed sweet potato, the buttermilk, and the egg. Pour this liquid mixture over the dry ingredients. Stir until the powders are moistened. Turn the dough over on a lightly floured board and knead briefly just until the dough comes together.
- Pat and shape the dough into an 8-inch circle. Cut the circle into 8 wedges. Place the wedges in the baking sheet that is lined with parchment paper, leaving an inch apart in between them. Bake the scones at 400 F for 15-20 minutes, or until the scones are golden.
Make the Honey Glaze
- Stir together powdered sugar, milk, honey and salt until the mixture is smooth. If you prefer a thicker glaze, add more powdered sugar to adjust the consistency.