This sweet potato scone is a little break from your expected pumpkin dessert, but offers the same warmth and comfort you’d expect from your favorite fall-inspired treat. It’s moist but perfectly crumbly and flaky, and offers the wonderfully warm fall flavors without being overpowering.
I have nothing against pumpkin desserts, but sometimes you just need a break right? I also have a belief that you can substitute sweet potato (or any kind of squash, for that matter) in any pumpkin dessert. I feel like the textures are similar enough to do that…right? I used this recipe by Damn Delicious, but subbed the pumpkin for sweet potato, made a few tweaks to the icing, and made mini scones instead of regular sized ones (I had 16 total scones instead of 8).
This scone is the perfect combination of moist, crumbly, flaky and chewy. It’s what you’d expect out of a scone, but has a moist richness (which I’m pretty sure is from the sweet potato). It kind of reminds me of a scone/biscuit with the best parts of both combined into the perfect little bite-sized treat. It’s hard to describe texture purely with words, but just take my word for it; it’s amazing.
I made 2 different glazes – one maple glaze and one cinnamon glaze. They’re basically the same thing, but one has cinnamon in it. To be honest, I made the cinnamon one mostly for the color contrast, but was happy with the spiced contribution it made. You can easily combine everything into one glaze if you’d like.
I added the final touch of leaf sprinkles, because look how cute they are. They’re totally optional, but highly recommended!
- 2 cups all-purpose flour
- 1/3 cup brown sugar, packed
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 2 tsp pumpkin pie spice
- 1/2 cup (1 stick) unsalted butter, cold, cut into cubes
- 1/2 cup cooked, mashed sweet potato* (see note)
- 3 tbsp milk
- 1 large egg
- 2 tsp vanilla extract
- 1.5 cup confectioners' sugar
- 2 tbsp maple syrup
- 1-2 tsp milk
- 1/4 tsp salt
- 1/2 tsp cinnamon
- Sprinkles (optional)
- Preheat oven to 400 degrees F. Line baking sheet with parchment paper or silicone mat.
- Combine flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin spice in a large bowl. Add cold butter, and work it into the dry ingredients using your fingers or dough cutter until dough resembles crumbs.
- In another bowl, whisk together sweet potato, milk, egg and vanilla. Pour wet ingredients into the dry mix. Stir until soft dough forms.
- Working on a lightly floured surface, knead the dough until it comes together. Roll dough until about 1-inch thick (roughly a 10" x 7" rectangle). Cut the rectangle in half lenghthwise, then cut into 4 even pieces crosswise, creating 8 rectangles. Cut each rectangle diagonally, creating 16 total triangles.
- Place scones on baking sheet and bake 10-12 minutes.
- Combine confectioners' sugar, maple syrup, salt and milk (starting with 1 tsp). Add more milk if necessary.
- Option 1: Stir cinnamon into the glaze until combined. Option 2: Spoon about half of the glaze into a separate bowl.and stir cinnamon in, leaving the other glaze plain.
- Cool scones for at least 10 minutes.
- Glaze the scones by either spooning the glaze on each scone or dipping the scone into the glaze. Drizzle with cinnamon glaze if desired. Top with sprinkles (optional)
- *I bake my sweet potato at 400 degrees F for 45-60minutes until fork tender. 1/2 cup of mashed sweet potato is about 1 medium sweet potato.