Sweet Potato Sage Scones

Heather, Sprinkle Bakes

Real butter gives the pastry a crisp exterior, and together with the sweet potato creates a moist, flaky interior. Creating a short dough is easy! All it takes is a high proportion of fat to flour, making them rich and tender rather than puffy and light. The combination of sweet potatoes and sage gives these scones a sweet and savory flavor profile that makes them a delicious treat for breakfast or dessert.
20 min Prep Time
30 min Cook Time
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Servings: 8 scones

Servings: 8 scones

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
  • 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

Step 1

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.

Step 2

In separate bowl, mix mashed sweet potato, buttermilk and 2 tablespoons of the heavy cream. Make a well in the center of the flour mixture, and add sweet potato mixture. Quickly stir mixture together until a ragged dough forms.

Step 3

Sprinkle a clean countertop 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.

Step 4

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.