For an extra touch of flavor, brush the tops of the scones with melted butter or milk before baking. If you don't have self-rising flour, you can make your own by combining 3 cups of all-purpose flour with 4 1/2 teaspoons of baking powder and 3/4 teaspoon of salt. These scones are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage; simply thaw before serving. Feel free to experiment with other dried fruits or nuts, such as cranberries, chopped pecans, or walnuts.
Delicious Sweet Potato Scones
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PREP TIME15 mins
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COOK TIME33 mins
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TOTAL TIME48 mins
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SERVING16 People
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VIEWS10
Embrace the vibrant flavors of autumn with these delectable Sweet Potato Scones. A delightful twist on a classic, these scones are infused with the natural sweetness of sweet potato and aromatic spices, creating a warm and comforting treat perfect for breakfast, brunch, or a cozy afternoon snack.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate48 g
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Cholesterol11 mg
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Fiber3 g
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Protein4 g
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Saturated Fat3 g
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Sodium431 mg
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Sugar20 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). Prepare two baking sheets with parchment paper.
02
Step
10 mins
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil over medium-high heat. Add sweet potato, cover, and steam until tender, about 8 to 10 minutes. Strain into a mixing bowl and mash until completely smooth. Allow to cool slightly.
03
Step
5 mins
In a large bowl, whisk together the self-rising flour and salt. Add the cold, cubed butter and cut it into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
04
Step
5 mins
Stir in the granulated sugar, raisins, cinnamon, nutmeg, and allspice. Add 1 cup of the mashed sweet potatoes to the dry ingredients. Mix gently until the dough just comes together, being careful not to overmix.
05
Step
5 mins
Turn the dough out onto a lightly floured work surface. Divide the dough in half. Gently pat each half into a circle approximately the size of a large dinner plate (about 8-9 inches in diameter).
06
Step
2 mins
Using a sharp knife or a dough scraper, cut each circle into 8 wedges.
07
Step
2 mins
Transfer the wedges to the prepared baking sheets, spacing them evenly.
08
Step
20 mins
Bake in the preheated oven until the scones are lightly golden brown, about 20 minutes. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
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RECIPE REVIEWS
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Bryce Anderson
Jun 26, 2025These scones are amazing! The sweet potato adds such a unique and delicious flavor.
Charlie Borer
Jun 25, 2025I made these for a brunch party, and they were a huge hit. Everyone loved them!
Alec Gibson
Jun 25, 2025I added a sprinkle of coarse sugar on top before baking, and it gave them a nice crunchy sweetness.
Johnathan Nienow
Jun 25, 2025Easy to follow recipe and the scones turned out perfectly. Will definitely make again.
Vito Dubuque
Jun 23, 2025My kids loved these! A great way to sneak in some veggies.