Sweet Potato Scones

Sweet Potato Scones

This recipe is sponsored by Imperial Sugar. However, all opinions and recipe creation are my own.

These scones have the most tender crumb and taste luxurious—and equally—of vanilla and butter. Their richness is cut with pockets of tart, yet sweet thanks to Imperial Sugar. Their sugary tops provide a crunchy texture to offset the aforementioned soft middles. The recipe’s ingredient list is short and requires the use of one bowl (ish). Turn your oven on, because the reward is the most buttery, tender-crumbed, vanilla-infused, sweet, yet not overwhelmingly, scones ever.

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Ingredients

For the Candied Pecans:

• 2 Tbsp. salted butter, melted
• 1½ c. pecan halves
• ¼ c. Imperial Sugar dark brown pure cane sugar
• ¼ tsp. salt
• ¼ tsp. ground cinnamon

For the Scones:

• 2 ½ c. all-purpose flour
• ½ tsp. ground cinnamon
• 1 tsp. baking powder
• ½ tsp. baking soda
• ¼ tsp. salt
• ½ c. Imperial Sugar granulated sugar
• ½ c. cold salted butter, grated
• ½ c. buttermilk
• ½ c. cooked mashed sweet potato
• ½ tsp. vanilla extract

For the Glaze:

• ¼ c. packed light brown sugar
• 3 Tbsp. heavy cream
• ¼ c. Imperial Sugar confectioners powdered sugar

Instructions

To make the pecans:

1. In a small bowl, pour melted butter over pecans and toss.

2. Add in dark brown sugar, salt, and cinnamon. Toss until pecans are fully coated. Set bowl aside.

To make the scones:

1. Preheat the oven to 400ºF. Adjust the rack to the middle position. Line a large baking sheet with parchment paper or a silicone mat.

2. In a large bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, and salt. Stir with a whisk or fork to combine.

3. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs.

4. In a small bowl or glass measuring cup, whisk the buttermilk, egg, sweet potato, and vanilla together, then add it to the flour mixture. Stir just until the dough comes together, taking care not to over-mix.

5. Fold in the pecans.

6. Turn the dough out onto a lightly floured work surface and knead it gently about 5 times. Shape the dough into an 8-inch round disk. Cut the dough into 8 equal-sized wedges. Place the scones on the prepared baking sheet lined with a baking mat or parchment paper to prevent them from spreading. Brush the tops with cream.

7. Bake for 15 to 20 minutes or until golden brown. Transfer the scones to a wire rack to cool slightly and top with glaze.

To make the glaze:

1. Combine the butter brown sugar and cream in a small saucepan. Cook over medium-low heat, stirring often, until the sugar melts and the mixture becomes smooth.

2. Pour the mixture over the powdered sugar in a medium mixing bowl and whisk until smooth. Allow to cool before topping the scones.

Photos by Audrie Dollins