Sweet Potato Scones

Hello there Zesters! Doesn’t the Holiday Season just scream baking? Whether it’s for presents or for a brunch or holiday party, I manage to always spend more time around the oven. Which is certainly a plus in this chilly december-forget the fireplace I got the oven to warm me up while working! This recipe is soo delicious, a twist on the very predictable pumpkin or cinnamon spice scone but with all the same warm yummy tastes.


  • 4 1/2 cup all purpose flour
  • 1/2 cup packed brown sugar
  • 4 teaspoons baking powder
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cold butter
  • 2 eggs
  • 1 1/4 cups pureed sweet potatoes
  • 3/4 cup milk, divided


  • 1 cup golden raisins
  • 1 cup slivered almonds


  • 1/2 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons water

OLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERAIn a large bowl, combine the first seven ingredients. If you are going to add the almonds and raisins (which i highly recommend) then add now. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, sweet potato puree and 1/2 cup milk. Stir into dry ingredients just until moistened.

OLYMPUS DIGITAL CAMERATurn onto a floured surface and knead ten times. Divide dough in half. Pat each portion into an 8 in circle (as seen below). Cut into wedges. Separate wedges and place 1 in apart on ungreased baking sheets. Brush with remaining milk.

OLYMPUS DIGITAL CAMERAPop it in the oven at 400 degrees for 12-15 minutes (or until golden brown). Remove and let cool. Now time for the glaze…

OLYMPUS DIGITAL CAMERATo make glaze, in a bowl combine sugar, vanilla, and water and mix until smooth. Drizzle the scones with the glaze and let harden slightly. Serve warm!!
OLYMPUS DIGITAL CAMERAThese would be so yummy for a Christmas morning brunch! Hope you have a wonderful Wednesday 🙂


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