sweet potato scones

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By Renée G.
from Uptown, AR

Mom would bake a few sweet potatoes until soft and tender the day before; once cooled, she’d peel and mash some to get ready to bake these scones next morning. She didn't refrigerate overnight...just left tightly covered on the counter so it was room temp when ready to mix.

serves 8
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For sweet potato scones

  • 1 ½ - 2 cups mashed sweet potato*
  • 1 ½ cups self-rising flour
  • 3 tablespoons butter
  • ½ cup white sugar
  • ¼ cup + 3 tbsp. dried cranberries, cherries, or golden raisins
  • ¼ teaspoon salt
  • ½ tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ tsp. pumpkin pie spice
  • 2 tsp. sugar mixed with 1 tsp. cinnamon, (for sprinkling) optional
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How To Make sweet potato scones

  • 1
    Preheat oven to 350º F.
  • 2
    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, dried fruit or raisins, cinnamon, nutmeg, and pumpkin pie spice. Add mashed sweet potatoes; mix until a soft dough comes together.
  • 3
    Turn dough out onto a floured work surface. Pat into a circle the size of a dinner plate. Sprinkle with cinnamon-sugar, if desired. Cut circle into 8 wedges.
  • 4
    Transfer wedges to a parchment lined, baking sheet.
  • 5
    Bake in the preheated oven until lightly browned, about 20 minutes.

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