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Sweet Potato Scones with Maple Cream Glaze

Light and tender, these Sweet Potato Scones are perfect for a fall brunch or a surprise side dish for Thanksgiving.
Course Snack
Cuisine American
Prep 1 hour 30 minutes
Cook 40 minutes
Total 2 hours 10 minutes
Servings 12 scones
Calories 510 kcal
Author Michelle


For the Scones:

  • ¾ pound sweet potatoes about 3 small
  • 4 cups all-purpose flour
  • cup granulated sugar
  • teaspoons baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup cold unsalted butter cut into 1 tablespoon-size pieces
  • ½ cup heavy cream
  • ½ cup buttermilk

For the Maple Cream Glaze:

  • 2 cups powdered sugar
  • ¼ cup pure maple syrup
  • ¼ cup heavy cream
  • Pinch of kosher salt


  1. Make the Scones: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Prick the sweet potatoes all over with the tines of a fork and bake on the prepared pan until tender, 30 to 40 minutes. Remove from the oven and let cool to the touch, about 10 minutes.
  3. Cut the potatoes in half lengthwise, scoop out the flesh into a medium bowl, and lightly mash with a fork. Cover the bowl and refrigerate until cool, at least 20 minutes.
  4. Increase the oven temperature to 425 degrees F. Line two baking sheets with parchment paper; set aside.
  5. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg. Use your fingers or a pastry blender to incorporate the butter into the flour mixture until the dough is crumbly and contains lumps the size of small peas.
  6. Add the cooled sweet potatoes and ¼ cup of the heavy cream and lightly stir into the flour mixture. Add the remaining ¼ cup cream and the buttermilk and stir until just mixed. Do not overwork the dough.
  7. Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together into a cohesive mass. Lightly coat your hands with flour and gently pat the dough into ¾-inch-thick rectangle (mine was about 11x9 inches in size). Cut the dough into 6 squares, then cut each square on the diagonal to make triangle-shaped scones.
  8. Transfer the scones to the prepared baking sheets and bake for 15 to 20 minutes, or until the scones are a light golden brown. Immediately transfer the scones to a wire rack.
  9. Make the Glaze: In a medium bowl, whisk together the powdered sugar, maple syrup, heavy cream and salt, until smooth. Add more cream a tablespoon at a time if needed to thin the icing to a drizzling consistency. Drizzle the icing over the warm scones. Serve the scones warm or at room temperature. The scones are best eaten the same day they are made, but can be stored, wrapped in plastic wrap, at room temperature for up to 2 days.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Sweet Potato Scones with Maple Cream Glaze
Amount Per Serving
Calories 510 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g81%
Cholesterol 62mg21%
Sodium 88mg4%
Potassium 335mg10%
Carbohydrates 74g25%
Fiber 2g8%
Sugar 36g40%
Protein 5g10%
Vitamin A 4730IU95%
Vitamin C 0.7mg1%
Calcium 114mg11%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.