Close

temp

temp

temp

Preorder the book

The Perfect Bite :: Sweet Potato Scones

September 27th, 2012

Sweet Potato Scones | Camille Styles

Saddle up, friends. This morning I (Jess) am sharing one of my all-time favorite cool-weather treats: scones.  And since sweet potato happens to be my go-to ingredient du jour, I decided to add it to this perfectly crumbly, just-sweet-enough little treat. I think I’ve made just about every version and flavor combo a scone could offer with high hopes of one day snagging my future husband, Prince Harry. Fingers crossed that he’s a sweet potato fan…though truth be told, I’d be willing to accommodate his flavor preference. (my backup cranberry version, perhaps?) Keep reading for this ridiculously yummy recipe…

Sweet Potato Scones by Forgiving Martha for Camille Styles

Sweet Potato Scones by Forgiving Martha for Camille Styles

SWEET POTATO SCONES

*recipe by Rebecca Rather, The Pastry Queen Christmas

Ingredients:

  • 3 orange-fleshed sweet potatoes (about 3/4lb.)
  • 4 cups of all-purpose flour
  • ½ cup of sugar
  • 1 ½ tablespoon of baking powder
  • ¼ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup (2 sticks) cold unsalted butter, cut into tablespoon sized slices
  • ½ cup of heavy whipping cream
  • ½ cup of buttermilk

Instructions:

  1. Pre-heat the oven to 400F.  Lightly grease a baking sheet. Prick the sweet potatoes a few times with a fork and bake them on a prepared baking sheet until tendered for 30-40 minutes.  Remove from oven and let them cool to touch, about 10 minutes.  Cut them in half lengthwise and scoop out flesh and place in a medium mixing bowl, and lightly mash with a fork.  Cover the bowl and refrigerate until cool, at least 20 minutes. (Warm potatoes will melt the cold butter, keeping the scones from attaining their optimum lightness and tenderness.)
  2. Increase the oven temperature to 425F.  In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg.  Use your hands or a pastry cutter to incorporate the butter into the flour mixture until the dough is crumbly and contains lumps the size of small peas. Add the cooled sweet potatoes and 1/4 cup of the cream and lightly stir into the flour mixture.  Add the remaining 1/4 cup of cream and the buttermilk and stir until just mixed. Do not overwork the dough.
  3. Place the dough on a lightly floured work surface.  Lightly coat your hands with flour and form the dough into two round disks.  Cut the disks into 6 triangles.  Bake on an un-greased baking sheet for 15-20 minutes, until the scones are a light golden brown.  Transfer to wire rack for cooling.

*For the glaze, I just mixed powdered sugar, a splash of milk and a teeny bit of vanilla.  

Serves

Ingredients

Instructions

Share this post

Share Your Thoughts

19 Comments under :: The Perfect Bite :: Sweet Potato Scones
  1. Sal says:

    OH my gosh these look absolutely incredible! We grow the most amazing (and monstrous in size) sweet potatoes on our farm and these would be the perfect treat to make for a cold winter morning with a hot cup of coffee- can’t wait to try and thank you for sharing! xx Sallie

    http://www.bluebonnetsforsal.com
    Bluebonnets for Sal

  2. I heart sweet potatoes and love to find new things to make with them! If only I had one of those right now on a plate with a side of tea… :)

  3. These look amazing. I am going to make these this weekend. I just brought a bunch of sweet potatoes.

  4. Carly says:

    I just had sweet potatoes for dinner last night and I couldn’t stop talking about how delicious they are! This is a must-try recipe. Thanks for sharing! :)

  5. Whew, these look delish! I enjoy anything sweet potato. I am going to give this recipe a try, not sure if I can make them look at perfect as you guys have, but I will give it a shot LOL.

  6. These look absolutely sensational!!!

  7. Becky says:

    Do you have the calorie information for these, they look sensational!

  8. Holy Moly these look yums! A perfect excuse for tea time!
    p.s.
    Good luck with the Prince. :)

  9. [...] makes me want to bake.  Likely related to the chill in the air.  So, I was happy to come across this sweet potato recipe over at Camille Styles. Yum, can’t wait to try [...]

  10. Cameron says:

    I am baking these right now, to bring to a north GA cabin for a weekend with my in-laws! Hoping to impress my mother-in-law and confident that will happen with this recipe.

  11. Constance Bassett says:

    Great looking recipe! I do wish there was an actual measurement listed for the sweet potatoes to help make it more exact. Gonna have to borrow a kitchen scale! ( < ;

  12. [...] tried out a sweet potato scone recipe today that didn’t turn out very well. My dough ended up way more gooey than I think it was [...]

  13. kathy says:

    3/4 lb is appx 1 1/2 cups according to the Old Farmers Almanac: http://www.almanac.com/content/measuring-vegetables-recipes

    thanks for the recipe, i’m going to try it now!

  14. […] Sweet Potato Scones from Camille Styles – Scones are fantastic and sweet potatoes are fantastic. Logically, sweet potato scones must be fantastic. […]

Leave a Reply