Sweet Potato Scones


  • 2 cups all purpose flour
  • 2 Tbsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1/2 cup chilled unsalted butter, cut into pieces
  • 2 cups mashed cooked sweet potato
  • 1/2 cup sugar
  • 2 Tbsp whipping cream 


  1. Preheat oven to 350˚ F
  2. In a bowl mix all dry ingredients (flour, baking powder, cinnamon, salt). Cut in butter pieces with pastry cutter or two knives (or your fingers) until the mixture is a rough and crumbly texture.
  3. In a separate bowl mix together sweet potato, and sugar.
  4. Combine the wet with the dry, stirring until the dough comes together. You may need to add more flour, depending on how juicy the sweet potatoes are.
  5. On a lightly floured surface, roll or pat out the dough to roughly 3/4 inches in thickness. Cut into desired shapes and place on a parchment lined or greased baking sheet. Brush the tops with the heavy cream.
  6. Bake for 18 to 20 minutes until lightly browned around the edges. Cool for 10 minutes before eating ( if you can!!).