Thursday, July 5, 2012

Sweet Potato Scones

I hope everyone had a great 4th!  I sure did.  Lots of good food.  LOTS of it.

The hubby's 27th birthday was Tuesday and we have celebrated with 3 birthday dinners and no less than 3 birthday cakes.  Yes, you read that right.  Three.  Two ice cream cakes and one caramel cake.  Sugar detox anyone??

These babies might help do the trick.  Well, minus the brown sugar glaze.  Okay, so maybe they won't do the trick.  But they are yummy.  And I guess you could reason that the sweet potato in them makes it a healthy option.  Maybe.

These scones were incredibly tasty, but I will admit they were incredibly frustrating to make.  My dough wasn't anywhere near firm enough so I had to keep adding more flour.  I almost didn't post these because of this, but everyone else who rated the recipe raved about it, so maybe it was something I did wrong.  I'm going to try them again sometime soon and see if they turn out better.  The taste was phenomenal, but I just had a hard time shaping the dough because of the texture.  The measurements for the original recipe were first given in grams, so maybe when they converted everything something got messed up.  I'll investigate and will be sure to post a follow up.

So if you make these know that you may need to add more flour.

Can we take a moment and talk about how I'd love to 
scoop up that little pool of glaze right there??

If you're looking for a healthier option you could always opt out of the brown sugar glaze.  But it's so yummy I wouldn't recommend it :)  Delish!!

Sweet Potato Scones adapted from AllRecipes Australia
Printable Version
1 3/4 C flour
1/4 tsp salt
1 Tbsp baking powder
pinch of pumpkin spice
1 C cooked sweet potato, peeled and mashed
1/4 C vegetable oil
1/4 C milk
1 egg, lightly beaten
2 Tbsp brown sugar

Preheat oven to 410 degrees.  Sift flour, salt, baking powder, and pumpkin spice into bowl.  Set aside.

Stir together potato, oil, milk, egg and brown sugar together in separate bowl.  Stir flour mixture into sweet potato mixture to combine.

I also didn't have my biscuit cutter and had to use a coffee
cup.  FAIL.

Turn dough onto floured work surface and pat to 3/4 inch thickness.  Use round biscuit cutter to cut out scones.  Place on prepared pan and bake until golden brown, 12-15 minutes.

Brown Sugar Glaze from The Kitchn
Printable Version
1/4 C butter
1/2 C milk
1 C brown sugar
pinch salt
2 1/2 C powdered sugar

Combine milk and butter in small saucepan over medium heat and allow butter to melt.  Add brown sugar and salt.  Stir until sugar has dissolved.  Remove from heat and stir in powdered sugar.  Mixture will thicken to a glaze.  Add additional powdered sugar if thicker consistency is desired.

See all the extra flour???

I think I'll add a little (okay a lot) of glaze....



  1. I love how sweet potato can be very versatile. This is such a wonderful treat. I am excited to try this out sometime.
    =)Keep posting. I am glad I stumbled upon your post.

    1. Thank you so much for your sweet comment! These kinds of things make my day :)

      Let me know how they turn out if you end up making them. As I mentioned in the post, other reviewers of the original recipe from Allrecipes raved about it, but I had to add some extra flour to make them the right texture. I'm interested to see how they'll turn out for others!

  2. These look heavenly with their crackly tops. Even if you had to rejigger the flour amount, the hassle sure looks worth the effort when you see these come out of the oven. Yum!

    1. Thanks! The extra hassle was definitely well worth it :)

  3. These look amazing! I love sweet potatoes. Thanks for the great recipe :)

  4. Any thoughts on a sub for flour for non gluten eaters? and sub for milk too? thanks

    1. I've never tried any other substitutes in this recipe, so I can't say for sure how it would turn out but it's worth a shot. Heck, as I mentioned in the post above, I didn't even have that great a result with this particular recipe I found from another site.

      Here is a link that talks about gluten free flour and how to use it as a substitute. I'm guess maybe almond flour would be your best bet??

      And as far as a milk substitute I might try soy milk or almond milk.

      So sorry I'm not more help :( Best of luck!

    2. I used almond milk and they turned out great.

  5. I made these today..Easy directions..Very good..I put pecans in one batch..My husband doesn't like nuts so I made them in an heart shape to tell the difference...

    1. Yum! I've never thought of adding pecans but definitely will next time!

    2. How did the gluten free turn out?


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