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Sweet Potato Scones

It’s a sure sign of autumn when Lily Julow whips up these tender, tasty treats for friends in Lawrenceville, Georgia. Served warm, they also make a delicious addition to any special breakfast or brunch, she notes.
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    8 scones


  • 2-1/4 cups all-purpose flour
  • 1/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons pumpkin pie spice
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/3 cup cold butter
  • 1 egg, lightly beaten
  • 1 cup mashed sweet potatoes
  • 1/3 cup buttermilk


  • In a large bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, sweet potatoes and buttermilk; add to dry ingredients just until moistened.
  • Turn onto a lightly floured surface; with lightly floured hands, knead dough 10-12 times. Pat into an 8-in. circle. Cut into eight wedges.
  • Separate wedges and place 1 in. apart on a baking sheet lightly coated with cooking spray. Bake at 400° for 16-21 minutes or until golden brown. Cool on a wire rack for 5 minutes. Serve warm.
Nutrition Facts
1 each: 278 calories, 9g fat (5g saturated fat), 47mg cholesterol, 465mg sodium, 44g carbohydrate (13g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 3 starch, 1-1/2 fat.
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Average Rating:
  • dedaniel
    Apr 30, 2011

    Lovely, easy and yummy. They're pretty too. I added a glaze, but certainly not necessary. Hats off to this keeper!

  • Ann Godsell
    Nov 30, 2009

    No comment left

  • misspoo
    Sep 9, 2006

    No comment left