I am going to start by apologizing to you right now for the vast amounts of pumpkin + general Fall baking that is going to take place on this blog in the coming weeks and months. I simply can’t help myself, I am truly a sucker for anything Holiday related and Fall-inspired. But like ya’ll, pumpkin spice lattes are a thing for a reason. Or really anything orange, if I’m being honest. And, these scones…omg these sweet potato and sage scones are just the way to start the great fall baking of 2017.
There is something about adding baked, mashed sweet potato that makes these scones so incredibly moist it’s almost like eating a crumbly cake vs. a traditional scone. The vanilla-maple glaze provides just the perfect amount of sweet and the hints of sage provide the most subtle addition that truly makes these scones probably my favorite of all time. You also may or may not have noticed the one scone that looks like glaze threw up on it, that was just my husband insisting it needed more. He has really turned into a miniature Paul Hollywood and unfortunately I have no one to blame but myself.
Scones are also infinitely adaptable, so if sweet potato isn’t your jam there are a million other variations to consider. Scones also happen to be one of my absolute favorite of baked goods. Perhaps it was that trip to London in college, when I was introduced to clotted cream or how they were one of the first things I tackled when I first got into baking. Regardless, if you have yet to try a hand at making your first scone I highly recommend you start with these.
Recipe adapted from Bake from Scratch
1 large sweet potato
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon grated fresh nutmeg
1/4 cup chopped sage
1/2 cup cold unsalted butter, cut into small cubes
3/4 cup plus 1 teaspoon heavy whipping cream, divided
1 large egg
Vanilla Bean Maple Glaze
1/2 cup maple syrup
1/2 vanilla bean, split lengthwise, seeds scraped and reserved
1 cup confectioners sugar
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper
- For scones: Scrub sweet potato, pat dry, and pierce several times with a fork. Bake until tender, about 60 minute. Let col for 10 minutes. Peel and mash pulp with a fork. Cover and refrigerate for 20 minutes. Increase oven temperature to 425 degrees F.
- In a large bowl combine flour, sugar, baking powder, salt, cinnamon, nutmeg and sage and whisk to combine. Add cold butter and with your hands or a dough blender mix until dough is crumbly. Stir in mashed sweet potato and 3/4 cup cream until dough comes together
- Turn out dough into a lightly floured surface and knead briefly. Pat and shape dough lightly into an even, thick round.
- Use a bench scraper or a knife to cut the dough into 4 equal triangles. Then cut those in half to make 8 even triangles. Place on your sheet pan
- At this point, I recommend placing your sheet pan in the freezer for 10 minutes. This will help the scones firm up and retain their shape during baking.
- If baking right away or after 10 minutes in the freezer, whisk together egg and remaining 1 teaspoon cream. Brush the tops of scones with egg wash and bake until golden brown, 12-15 minutes.
- For vanilla-bean maple glaze: In a small saucepan, combine maple syrup an vanilla bean and reserved seeds over low heat. Cook until warm and fragrant (do not boil). Remove from heat and leg cool slightly. Strain mixture through a fine-mesh sieve into a bowl, discarding solids. Whisk in confectioners’ sugar until smooth. Drizzle over warm scones