Sweet Potato Blueberry Scones (Small Batch Recipe)

I feel exceptionally posh when I eat a scone, don’t you? These sweet potato blueberry scones are packed with both flavor and goodness, which honestly makes me feel like even more of a winner as I eat them.

As an afternoon tea girly, you’re never gonna turn me off a scone. However, I do feel passionate that a proper scone should really be eaten the day it’s made. 

While I love a plain scone with a little cream and jam (cream first, iykyk), a flavored scone that can be eaten as-is is one of my true delights. So make yourself a cup of tea and these small batch scones!

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SWEET POTATO BLUEBERRY SCONES

I wanted to make a scone with all the good flavors, plus some bonus nutrients. Cause if you didn’t know, sweet potatoes and blueberries come packed with fiber, antioxidants, vitamins A and C, potassium, and manganese to support digestion, immunity, and overall health*.

This recipe makes a small batch of scones, spiced with cinnamon and nutmeg (only just!) and lightly sweetened. The sweet potatoes and blueberries add their own sweetness as well, which we love. 

Once baked and slightly cooled, drizzle with a quick cinnamon glaze and badabing badaboom, sweet treat complete!

INGREDIENTS

• All-purpose flour: Forms the structural base of the scones while keeping the crumb tender.
• Baking powder: Provides lift, helping the scones rise and bake up light.
• Salt: Enhances sweetness and balances the warm spices.
• Granulated sugar: Adds subtle sweetness and encourages light browning.
• Ground cinnamon: Adds warm spice throughout the scones and the glaze
• Ground nutmeg: Adds depth and rounds out the spice flavors
• Unsalted butter: Creates flakiness and richness when cut into the dry ingredients.
• Egg: Binds the dough and contributes structure and moisture.
• Mashed sweet potato: Adds natural sweetness, moisture, and a soft, tender crumb.
• Buttermilk: Tenderizes the dough and activates the leavening for a softer texture.
• Blueberries: Provide bursts of juiciness and bright, fruity contrast.
• Powdered sugar: Forms the smooth, sweet base of the cinnamon glaze.
• Milk: Thins the glaze to a drizzle-able consistency.

HOW TO MAKE SWEET POTATO BLUEBERRY SCONES

In a large bowl, whisk together the flour, baking powder, salt, sugar, cinnamon, and nutmeg until evenly combined. Add the cold, cubed butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse crumbs with pea-sized pieces.

In a separate bowl, whisk together the egg, mashed sweet potato, and buttermilk until smooth. Make a well in the center of the dry ingredients, pour in the wet mixture, and gently cut through the dough with a spoon until just combined with minimal loose flour.

If using fresh blueberries, gently fold them into the dough at the end to prevent bursting. If using frozen blueberries, toss them with a bit of flour first and fold them in straight from frozen to reduce streaking.

Use your hands to lightly compress the dough until it comes together, being careful not to stretch or overwork it to avoid developing gluten. Transfer the dough to plastic wrap, flatten it into a disk, wrap tightly, and refrigerate for 30 minutes to chill.

Preheat the oven to 400°F while the dough chills. Once cold, place the dough on a lightly floured surface, dust the top with flour, press into a 1-inch-thick circle, and cut into 6 triangles.

Bake the scones for 14 minutes, rotating the pan at the 10-minute mark, then transfer them to a wire rack to cool slightly. While they cool, whisk together the powdered sugar, cinnamon, and milk to make the glaze, drizzle over the warm scones, and let set for 10 minutes before serving.

3 reasons you’ll love these sweet potato blueberry scones

STORING YOUR HOMEMADE SCONES

Scones are best the day they are made. If you have any leftovers, store them in an airtight container at room temperature for up to 2 days. Reheat for 8-10 seconds in the microwave to warm back up.

To freeze, place any fresh (but cooled) scones in a freezer-safe bag or wrap tightly and place in an airtight container in the freezer. They will keep in the freezer for up to two months.

MORE BREAKFAST RECIPES

• Sweet Potato Bread (No-Banana Banana Bread)
• 1 Muffin Batter, 4 Flavors: Blueberry, Chocolate, Lemon Poppy Seed, Coffee Cake
• Homemade Donut Holes with Chocolate Cream Soda Glaze
• Blueberry Muffin Bread with Crumble Topping
• Mini Mediterranean Quiche
• Chocolate Chip Waffles for One

Sweet Potato Blueberry Scones

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 14 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 6 scones

Course Breakfast

Cuisine American, British

These sweet potato blueberry scones are soft, tender, and lightly spiced, finished with a cinnamon drizzle for a cozy, bakery-style treat. This small-batch recipe makes just six scones, perfect for weekend baking or a quick homemade breakfast.

Equipment

• Mixing Bowls
• Big spoon
• Plastic wrap
• Measuring Cups
• Measuring Spoons
• Baking Sheet
• Parchment Paper
• Knife
• Whisk
• Wire Rack

Ingredients

SCONES

• 1 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ¼ tsp salt
• 3 tbsp granulated sugar
• ½ tsp ground cinnamon
• ⅛ tsp ground nutmeg
• 3 tbsp unsalted butter cold and cubed
• 1 egg
• ¼ cup mashed sweet potato fully cooled and smooth
• 2 tbsp buttermilk
• ⅓ cup blueberries fresh or frozen

GLAZE

• ¼ cup powdered sugar
• 1 ½ tsp milk
• ⅛ tsp cinnamon

Instructions

• In a bowl, combine flour, baking powder, salt, sugar, cinnamon, and nutmeg
• Add cubed cold butter to the bowl and rub it into the dry ingredients using your fingers, until pea-sized and no large chunks of butter remain
• In a separate bowl, whisk your egg, mashed sweet potato, and buttermilk
• Make a well in the dry ingredients and pour your wet ingredients into it
• Cut through the mixture with a large spoon until there is barely any loose flour at the bottom
• If using fresh blueberries, fold them gently into the dough at the end to avoid crushing. If using frozen blueberries, don’t thaw but toss with 1 tsp flour first, then fold gently in
• Compress the dough with your hand to bring it together. Avoid stretching the dough, as you don’t want the gluten to build up
• Dump the dough onto a piece of plastic wrap, flatten slightly into a circle, and wrap it up tightly. Refrigerate 30 minutes.
• Preheat oven to 400F
• Lightly dust the counter with flour, place down chilled dough, and lightly flour the surface of the dough before pressing into a 1-inch circle
• Use a knife to cut into 6 triangles
• Bake for 14 minutes, rotating the pan once at the 10-minute mark. Remove your baked scones and transfer to a wire rack to cool
• While the scones slightly cool, make your cinnamon glaze by sifting your powdered sugar and cinnamon into a bowl and whisking in the milk until smooth
• Drizzle the warm (but slightly cooled) scones with your cinnamon glaze and leave to set for 10 minutes
• Enjoy!

Notes

*To make your own buttermilk, in a small dish, combine 2 tablespoons of milk (I prefer whole) with ½ tsp of lemon juice. Leave to sit for 5 minutes before adding as instructed.

*To make mashed sweet potatoes for baking, peel and quarter a medium sweet potato. Place them in a pot and cover with cold water before bringing to a boil on the stove. Once boiling, reduce to low, cover, and cook for about 10 minutes until you can smoothly poke with a fork. Drain and immediately mash with a potato masher until smooth, then set aside to cool.

*I am not a doctor or licensed medical professional. This information is a result of research I’ve read about the nutrients and health benefits of both sweet potatoes and blueberries