Prep 15 mins
Cook 15 mins
Sweet potatoey goodness
- 14.79 ml butter, room temperature
- 118.29 ml sugar
- 2.46 ml salt
- 1 large egg
- 236.59 ml sweet potato, mashed and at room temperature
- 473.18 ml all-purpose flour
- 9.85 ml baking powder
- 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.
Excellent! I had some sweet potato left in the fridge and I didn't know what to use it for, but when I found this recipe I just had to try! And I'm very glad I did. I doubled everything since I wanted to use all the sweet potato I had left. The only thing I noticed was that the dough needed a lot more flour than stated to make it "dry". I brushed all the scones with egg before I put them in the oven. I was surprised how sweet they turned out, even though I used very little sugar! All my friends wanted to taste, and some of them asked me to share the recipe with them. Thats what I call a success! Thank you!
We love scones and had 40 pounds of organic sweet potatoes to make us of. So tried this recipe and love it. Added cinnamon, some pecans and craisins, so yummy. We also mix a little honey with plain greek yogurt for a devonshire cream to go with. Glad we found your recipe, thanks for sharing.
Yum, Yum, Yum! I made these this morning for breakfast and they were so tasty! They came together fairly quickly and super easily and had a wonderful flavour! I threw in 1 1/2 cup mashed sweet potato, cause thats what I had left over and needed to use up, used half normal and half whole grain flour and reduced the sugar to less than 1/4 cup. The scones still had a wonderful hint of sweetness from the sweet potato and I liked them a lot that way. I could however also picture them with some cinnamon added to the batter and some more sugar used for a sweeter scone. Thank you so much for sharing, swirlycinnacakes! I will most definitely make these often again!