Best 7 Sweet Potato Scones Recipes

SWEET POTATO SCONES

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, sweet potatoes and buttermilk; add to dry ingredients just until moistened. , Turn onto a lightly floured surface; with lightly floured hands, knead dough 10-12 times. Pat into an 8-in. circle. Cut into eight wedges. , Separate wedges and place 1 in. apart on a baking sheet lightly coated with cooking spray. Bake at 400° for 16-21 minutes or until golden brown. Cool on a wire rack for 5 minutes. Serve warm.

DELICIOUS SWEET POTATO SCONES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potato, cover, and steam until tender, 8 to 10 minutes. Strain into a bowl and mash until smooth.
• Mix flour and salt together in a large bowl. Cut in butter with a pastry blender or a fork until mixture is crumbly. Stir in sugar, raisins, cinnamon, nutmeg, and allspice. Add 3 cups mashed sweet potatoes; mix until dough comes together.
• Turn dough out onto a floured work surface; divide in half. Pat each half into a circle the size of a large dinner plate. Cut each circle into 8 wedges. Transfer wedges to two 10x15-inch baking sheets.
• Bake in the preheated oven until lightly browned, about 20 minutes.

SWEET POTATO SCONES

Steps:

• Preheat oven to 425F and line a baking sheet with parchment paper.
• In a large bowl, beat together butter, sugar and salt. Beat in egg, then the mashed sweet potato. Stir until smooth.
• Sift in flour and baking powder. Stir until flour is completely mixed inches Dough should be slightly sticky, but not wet. If it is wet (i.e. if your sweet potatoes were unusually moist) add an additional tbsp or two of flour.
• Turn dough onto a lightly floured surface and knead three or four times before shaping into a rectangle and rolling out to 3/4 inch thickness. Use a 2 1/2 inch cookie cutter to cut rounds. Reroll dough once and continue to cut rounds. Place all on prepared baking sheet.
• Bake for about 15 minutes, until golden.
• Cool on a wire rack, or eat warm.

MAPLE CINNAMON SWEET POTATO SCONES WITH PECANS

Steps:

• Preheat oven to 375 F or 200°C Spray/Line a flat baking/cookie tray/sheet.
• Mix dry ingredients (up to salt) into a large bowl and rub in the butter till you have a breadcrumb consistency. Add the sweet potato, and cut it in as well; then stir in the cinnamon, pecans, and cinnamon chips. Next, add to the buttermilk, the maple syrup and vanilla, and add this to the dry mixture, and stir well. If necessary, add extra milk, a tablespoon at a time to the mix until a soft dough is reached, and then transfer dough to a floured surface and knead slightly, until smooth.
• Divide dough into 4 equal portions, and roll each portion into rounds; place on oiled tray. Cut a cross through the top of the dough about 5mm deep.
• Combine sugar and cinnamon together, grind in some nutmeg. Mix.
• Brush tops with milk and then dust with cinnamon nutmeg sugar.
• Bake scones for 15 to 23 minutes. Baking times vary, so check scones at 15 minutes to gauge doneness.
• Enjoy!

SWEET POTATO SCONES

Steps:

• Bake 1 medium sweet potato - purée n a food processor with a bit of water (just enough to make the puree). Cool and refridgerate. Mix wet ingredients with whisk. Place dry ingredients in a food processor and add 3/4 cup cold butter (stick & a half) - chopped Pulse food processor until butter is the size of small peas. Fold dry ingredients into wet ingredients and mix. Batter will be stiff but a bit sticky. I typically just make "drop" scones, but if you want to make a more traditional cut scone, refrigerate batter so it is easier to roll-out. Line baking sheet with parchment paper and bake at 350 for 15 - 17 minutes. Remove scones from the oven, wait for 5 minutes and drizzle with 1 Tablespoon glaze.

SWEET POTATO SCONES, THE BEST (DIABETIC CHANGES GIVEN)

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda.
• Cut in butter until mixture resembles coarse crumbs.
• In a small bowl, whisk the egg, sweet potatoes and buttermilk; add to dry ingredients just until moistened.
• Turn onto a lightly floured surface; with lightly floured hands, knead dough 10-12 times.
• Pat into an 8-in. circle.
• Cut into eight wedges.
• Separate wedges and place 1 in apart on a baking sheet lightly coated with nonstick cooking spray.
• Bake at 400° for 16-21 minutes or until golden brown.
• Cool on a wire rack for 5 minutes. Serve warm.

SWEET POTATO SCONES

Steps:

• Heat oven to 400°F. Mix flour, brown sugar, baking powder, cinnamon, baking soda, nutmeg, salt and cloves in medium bowl. Cut in margarine, using fork or pastry blender, until mixture looks like fine crumbs. Stir in sweet potato, carrot, yogurt and vanilla just until dough leaves side of bowl.
• Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Roll dough 1/2 inch thick. Cut with 2 1/2-inch cookie cutter dipped into flour, or cut into diamonds with knife. Place about 1 inch apart on ungreased cookie sheet. Brush with egg white; sprinkle with granulated sugar.
• Bake about 20 minutes or until edges are light brown. Immediately remove from cookie sheet to wire rack. Serve warm.