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…


*recipe by Rebecca Rather, The Pastry Queen Christmas


  • 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


  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.  

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Comments (20)
  1. 1
    Sal September 27, 2012 at 7:50 am

    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
    Bluebonnets for Sal

    • Camille Styles September 27, 2012 at 10:08 am

      That is so cool! Lucky you to be able to go pick a huge sweet potato any time you want… I could eat one every day!

  2. 2
    Tiffany @ Savor Home September 27, 2012 at 8:15 am

    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… 🙂

    • Jess Simpson September 27, 2012 at 4:12 pm

      Yes! We certainly need a tea time, Tiff! 🙂

  3. 3
    Jewel at Eat.Drink.Shop.Love September 27, 2012 at 8:21 am

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

  4. 4
    Carly September 27, 2012 at 9:39 am

    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. 5
    Lotoya Vongrechin September 27, 2012 at 10:13 am

    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. 6
    Carol | a cup of mascarpone September 27, 2012 at 10:29 am

    These look absolutely sensational!!!

  7. 7
    Becky September 27, 2012 at 4:31 pm

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

  8. 8
    Patti {easton place} September 30, 2012 at 10:38 am

    Holy Moly these look yums! A perfect excuse for tea time!
    Good luck with the Prince. 🙂

  9. 9
    Cameron October 19, 2012 at 12:13 pm

    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.

  10. 10
    Constance Bassett January 23, 2013 at 4:02 pm

    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! ( < ;

  11. 11
    kathy November 17, 2013 at 7:01 pm

    3/4 lb is appx 1 1/2 cups according to the Old Farmers Almanac:

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

  12. 12
    plasterers bristol July 20, 2015 at 2:39 am

    this sounds good. Something new to try as well. thanks for sharing this recipe.




Jess Simpson