1-Preheat Oven and Prepare Baking Sheet: Let’s dive into making sweet potato scones from scratch it really is straightforward and fun. Start by preheating your oven to 400°F and lining a baking sheet with parchment paper, just like in the directions provided. This sets the stage for those golden, flaky results we all love.

2-Mix Dry Ingredients: First, in a large bowl, whisk together the flour, ⅓ cup brown sugar, cinnamon, baking powder, baking soda, and salt. I find this step helps distribute the flavors evenly. Next, cut in the cold butter until it looks like pea-sized crumbs; that’s key for that tender texture.

3-Combine Wet Ingredients and Form Dough: Then, in another bowl, whisk the buttermilk, mashed sweet potato, and vanilla extract before adding it to the dry mix. Stir gently until you get a crumbly dough, then turn it onto a floured surface and knead it into a shaggy ball. Shape it into a 7-inch round, cut into 8 wedges, and place them on the baking sheet.

4-Freeze and Bake: Don’t skip freezing the shaped dough for 30 minutes; it really helps keep the scones from spreading too much. After that, brush the tops with 1 tablespoon heavy cream and bake for 15-20 minutes until they’re golden brown. Let them cool a bit on a wire rack before moving on.

5-Make the Glaze: For the glaze, melt 1 tablespoon butter, ¼ cup brown sugar, and 3 tablespoons heavy cream in a saucepan over medium-low heat until smooth. Pour that into the confectioners’ sugar and whisk it smooth, then let it cool before drizzling over your scones. If you’re new to baking, this guide to scone techniques on our site can help you master the basics.