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Challenge: Reinventing Breakfast

Sweet Potato Scones with Brown Sugar Glaze

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Light and fluffy sweet potato scones topped with brown sugar glaze. The most delicious sweet potato scone you will ever try! Loaded with cinnamon and brown sugar, these scones will have you coming back for seconds.

Sweet Potato Scones with Brown Sugar Glaze


  • 2 - ½ cups all-purpose flour
  • ⅓ cups packed light brown sugar
  • ½ teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter, cut into pieces
  • ½ cup buttermilk
  • ½ cup cooked mashed sweet potato
  • 1 - ½ teaspoons vanilla extract
  • 1 tablespoon heavy cream
  • For the glaze
  • 1 tablespoon unsalted butter
  • ¼ cups brown sugar
  • 3 tablespoons heavy cream
  • ¼ cup powdered sugar


  1. Preheat the oven to 400 degrees F. 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 to combine. Using a pastry cutter, fork, or two knives, blend the butter into the flour mixture until it resembles pea-sized crumbs. In a small bowl or measuring cup, whisk the buttermilk, sweet potato, and vanilla together, then add it to the flour mixture. Stir just until the dough comes together, taking care no to over mix.
  3. Turn the dough out onto a lightly floured work surface and knead it gently about 5 times. Shape the dough into a 7-inch round disk. Cut the dough into 8 equal sized wedges. Place the scones on the prepared baking sheet. Brush the tops with cream.
  4. Bake for 15 to 20 minutes or until golden brown. Transfer the scones to a wire rack to cool slightly and top with glaze.
  5. Make the Glaze: Combine the butter brown sugar and cream in small saucepan. Cook over medium-low heat, stirring often, until the sugar melts and the mixture becomes smooth. Pour the mixture over the powdered sugar in a medium mixing bowl and whisk until smooth. Allow to cool before topping the scones.

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You can find the original post and recipe over at my blog, Baked by an Introvert! Enjoy!

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