Sweet Potato Sage Scones
If you're looking for a cozy fall treat, these Sweet Potato Sage Scones are the perfect balance of sweet and savory. Made with roasted sweet potato (or canned yams if you're short on time), they come together quickly for a tender, flavorful bake. The scones are brushed with cream and sprinkled with coarse sugar, giving them a crunchy top that contrasts beautifully with their soft interior. The subtle herbaceous note of sage adds just the right twist, making these scones a delicious way to embrace the flavors of the season.For traditional pie slice-shaped scones, pat the dough into a circle and slice it into wedges before baking. If you prefer perfectly uniform scones, a scone pan will give you even shapes every time.
Ingredients
- 2 1/2 cups all-purpose flour plus more for dusting
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/8 teaspoon freshly grated nutmeg
- 3 tablespoons chopped fresh sage
- 1/2 cup plus 2 tablespoons 6 oz. cold butter, cubed
- 1/2 cup mashed roasted sweet potato chilled
- orange food color optional
- 1/4 cup plus 2 tablespoons buttermilk
- 2 tablespoons plus 1 tablespoons heavy cream
- 1/4 cup coarse crystal sugar
- 8 loose whole sage leaves for garnish
Instructions
- Preheat oven to 400F.
- Sift together flour, sugar, salt, baking powder, and nutmeg in a medium bowl. Cut cubed butter into the flour mixture with a fork or pastry blender until it is crumbly and coarse, and then stir in chopped fresh sage.
- In separate bowl, mix mashed sweet potato, buttermilk and 2 tablespoons of the heavy cream. Stir in drops of orange food color, if using. (This is optional, but gives the finished scone a 'sweet potato' color.) Make a well in the center of the flour mixture, and add sweet potato mixture. Quickly stir mixture together until a ragged dough forms.
- Sprinkle a clean counter top or work surface with flour. Turn the dough out onto the prepared work surface and knead briefly. Shape the dough into a 7-8 inch round and cut into 8 wedges.
- Transfer to a parchment lined baking sheet, making sure wedges are separated by at least an inch. Brush the remaining 1 tablespoons of cream evenly onto the wedges. Sprinkle tops of wedges with coarse crystal sugar. Bake on middle rack until bottoms are golden brown, 30 to 35 minutes. Let cool on baking sheet until ready to serve. Garnish with individual sage leaves if desired.
Notes
- Ingredient Shortcuts: If you're pressed for time, canned yams can easily substitute roasted sweet potatoes. Just drain and mash them, then proceed with the recipe.
- Make Ahead: You can shape and freeze the unbaked scones for up to a month. When ready to bake, no need to thaw—just add a few extra minutes to the baking time.
- Keep at Room Temperature: Store leftover scones in an airtight container at room temperature for up to 2 days.
- Or, Refrigerate: To keep them fresh for longer, refrigerate in an airtight container for up to 5 days.
- Freezing: For extended storage, wrap individual scones tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat in a 350°F (175°C) oven until warm before serving.
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