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.
