14 Amazing Delicious Sweet Potato Scones Recipes

Zesty, sweet, and utterly irresistible—sweet potato scones are the comfort food hero your baking repertoire has been missing. Perfect for cozy mornings or as a delightful treat any time of day, these 14 recipes promise to transform the humble sweet potato into something extraordinary. Whether you’re a seasoned baker or just starting out, get ready to be inspired by flavors that will have everyone asking for seconds. Let’s dive in!

Maple Glazed Sweet Potato Scones

Hey, have you ever wanted to spice up your morning routine with something sweet yet surprisingly wholesome? These maple glazed sweet potato scones are your answer, blending cozy flavors with a tender, crumbly texture that’s just irresistible.

Ingredients

• 1 cup mashed sweet potato (about 1 medium)
• 2 cups all-purpose flour
• 1/4 cup brown sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold butter, cubed
• 1/3 cup heavy cream
• 1 egg
• 1 tsp vanilla extract
• a splash of maple syrup for glazing

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, and salt.
3. Add the cold butter cubes to the dry ingredients. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
4. In another bowl, mix the mashed sweet potato, heavy cream, egg, and vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients. Stir just until combined—don’t overmix. Tip: A few lumps are okay; they’ll make your scones tender.
6. Turn the dough onto a floured surface and pat into a 1-inch thick circle. Cut into 8 wedges.
7. Transfer the wedges to the prepared baking sheet, leaving space between each. Bake for 15-18 minutes, or until golden. Tip: Check at 15 minutes to avoid overbaking.
8. While still warm, drizzle each scone with a splash of maple syrup for that irresistible glaze.

Unbelievably, these scones strike the perfect balance between sweet and savory, with a moist interior and a slightly crisp edge. Serve them warm with a dollop of whipped cream or alongside your morning coffee for a treat that feels like a hug in food form.

Cinnamon Spiced Sweet Potato Scones

Fancy a cozy morning treat that smells as good as it tastes? These cinnamon spiced sweet potato scones are your answer, blending warm spices with the subtle sweetness of sweet potato for a perfect bite.

Ingredients

• 2 cups of all-purpose flour
• 1/3 cup of sugar
• 1 tbsp of baking powder
• 1/2 tsp of salt
• 1 tsp of cinnamon
• 1/2 tsp of nutmeg
• 1/2 cup of cold butter, cubed
• 3/4 cup of mashed sweet potato
• 1/3 cup of heavy cream, plus a splash more for brushing
• 1 egg
• 1 tsp of vanilla extract

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
3. Cut in the cold butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs. Tip: Keep the butter cold for flakier scones.
4. In another bowl, mix the mashed sweet potato, heavy cream, egg, and vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the scones tender.
6. Turn the dough onto a floured surface, shape into a 1-inch thick circle, and cut into 8 wedges.
7. Place the wedges on the prepared baking sheet, brush the tops with a splash of heavy cream, and bake for 15-18 minutes until golden. Tip: The scones are done when a toothpick comes out clean.

You’ll love the tender crumb and the way the cinnamon and nutmeg play up the sweet potato’s natural sweetness. Try them warm with a dollop of whipped cream for an extra indulgent treat.

Pecan Crusted Sweet Potato Scones

Unbelievably good doesn’t even begin to cover these pecan crusted sweet potato scones. You’re going to love how the nutty crunch pairs with the soft, spiced center—perfect for your next cozy morning in.

Ingredients

• 1 cup mashed sweet potato (cooled)
• 2 cups all-purpose flour
• 1/2 cup chopped pecans
• 1/4 cup brown sugar
• 1 tbsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup cold butter, cubed
• 1/3 cup milk
• 1 egg
• A splash of vanilla extract

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and nutmeg.
3. Cut in the cold butter with a pastry cutter until the mixture looks like coarse crumbs. Tip: Keep the butter cold for flakier scones.
4. Stir in the chopped pecans.
5. In another bowl, mix the mashed sweet potato, milk, egg, and vanilla extract until smooth.
6. Pour the wet ingredients into the dry ingredients and stir just until combined. Tip: Don’t overmix to keep the scones tender.
7. Turn the dough onto a floured surface and pat into a 1-inch thick circle.
8. Cut into 8 wedges and transfer to the prepared baking sheet.
9. Bake for 15-18 minutes, or until golden brown. Tip: Check at 15 minutes to avoid overbaking.
10. Let cool on a wire rack for a few minutes before serving.

Perfectly spiced and just the right amount of sweet, these scones are fantastic warm with a dab of butter or a drizzle of honey. The pecan crust adds a delightful texture that’ll have you reaching for seconds.

Brown Sugar Sweet Potato Scones

Guess what? You’re about to make the coziest, most delicious scones that’ll have everyone asking for the recipe. These brown sugar sweet potato scones are the perfect blend of sweet and savory, with a tender crumb that’s just irresistible.

Ingredients

• 2 cups of all-purpose flour
• 1/3 cup of packed brown sugar
• 1 tbsp of baking powder
• 1/2 tsp of salt
• 1/2 cup of cold butter, cubed
• 3/4 cup of mashed sweet potato
• 1/3 cup of heavy cream
• 1 egg
• A splash of vanilla extract

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, and salt.
3. Add the cold butter cubes to the dry ingredients. Use your fingers to work the butter into the flour until the mixture looks like coarse crumbs. Tip: Keep the butter cold for flakier scones.
4. In another bowl, mix the mashed sweet potato, heavy cream, egg, and vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients. Stir just until the dough comes together. Tip: Overmixing leads to tough scones.
6. Turn the dough onto a floured surface and gently pat it into a 1-inch thick circle.
7. Cut the dough into 8 wedges and place them on the prepared baking sheet.
8. Bake for 15-18 minutes, or until the scones are golden brown. Tip: Check at 15 minutes to avoid overbaking.

Fresh out of the oven, these scones are wonderfully moist inside with a slightly crisp exterior. The brown sugar caramelizes just enough to give a deep, rich flavor. Serve them warm with a dollop of whipped cream or a drizzle of maple syrup for an extra special treat.

Vanilla Bean Sweet Potato Scones

These vanilla bean sweet potato scones are the perfect cozy treat for your morning coffee or afternoon tea. They’re subtly sweet, incredibly tender, and have that gorgeous vanilla speckle we all love.

Ingredients

• 1 cup mashed sweet potato (cooled)
• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1 vanilla bean, seeds scraped
• 1/2 cup heavy cream, plus a splash more for brushing
• 1 large egg

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold butter and vanilla bean seeds to the dry ingredients. Use your fingers to rub the butter into the flour until the mixture looks like coarse crumbs.
4. In a separate bowl, mix the mashed sweet potato, heavy cream, and egg until smooth.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix—the dough should be shaggy.
6. Turn the dough out onto a floured surface and gently pat it into a 1-inch thick circle.
7. Cut the dough into 8 wedges and transfer them to the prepared baking sheet.
8. Brush the tops of the scones with a splash of heavy cream for that golden finish.
9. Bake for 18-20 minutes, or until the scones are lightly golden and a toothpick comes out clean.
10. Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack.

Perfectly crumbly with a hint of earthy sweetness, these scones are fantastic warm with a dab of butter or a drizzle of honey. For an extra treat, serve them with a side of vanilla bean whipped cream.

Orange Zest Sweet Potato Scones

Perfect for a cozy morning or an afternoon pick-me-up, these orange zest sweet potato scones are a delightful twist on the classic. You’ll love how the sweet potato adds moisture and a subtle sweetness, while the orange zest brings a bright, citrusy kick.

Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1 cup mashed sweet potato (about 1 medium)
• 1 large egg
• 1/4 cup heavy cream, plus a splash more for brushing
• 1 tbsp orange zest
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold butter cubes to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
4. In another bowl, mix the mashed sweet potato, egg, heavy cream, orange zest, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients. Stir just until the dough comes together—don’t overmix. Tip: Overmixing leads to tough scones.
6. Turn the dough onto a lightly floured surface and pat it into a 1-inch thick circle.
7. Cut the dough into 8 wedges and transfer them to the prepared baking sheet. Brush the tops with a splash of heavy cream for a golden finish.
8. Bake for 15-18 minutes, or until the scones are golden and a toothpick inserted comes out clean. Tip: Rotate the baking sheet halfway through for even browning.

Fresh out of the oven, these scones are tender with a slightly crisp exterior. The orange zest brightens the earthy sweet potato, making them a perfect match for your morning coffee or tea. Try serving them warm with a dollop of clotted cream or a drizzle of honey for an extra treat.

Cream Cheese Frosted Sweet Potato Scones

So, you’re looking for something a bit different to spice up your breakfast or brunch game? These cream cheese frosted sweet potato scones are just the ticket—fluffy, slightly sweet, and with a tangy frosting that’ll have you reaching for seconds.

Ingredients

• 2 cups of all-purpose flour
• 1/3 cup of sugar
• 1 tbsp of baking powder
• 1/2 tsp of salt
• 1/2 cup of cold butter, cubed
• 3/4 cup of mashed sweet potato
• 1/4 cup of heavy cream
• 1 large egg
• 1 tsp of vanilla extract
• 4 oz of cream cheese, softened
• 1 cup of powdered sugar
• A splash of milk

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut in the cold butter with a pastry cutter until the mixture looks like coarse crumbs.
4. In another bowl, mix the mashed sweet potato, heavy cream, egg, and vanilla extract until smooth.
5. Fold the wet ingredients into the dry ingredients until just combined—don’t overmix!
6. Turn the dough onto a floured surface, shape into a circle about 1-inch thick, and cut into 8 wedges.
7. Place the wedges on the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
8. While the scones cool, beat the cream cheese, powdered sugar, and a splash of milk until smooth for the frosting.
9. Once the scones are cool, spread the frosting generously over the top of each.

Every bite of these scones offers a perfect balance of sweet and tangy, with a texture that’s tender inside and slightly crisp outside. Try serving them warm with a drizzle of honey for an extra touch of sweetness.

Gingerbread Sweet Potato Scones

Oh, you’re going to love these Gingerbread Sweet Potato Scones. They’re the perfect cozy treat for chilly mornings or as a sweet afternoon pick-me-up.

Ingredients

• 1 cup mashed sweet potato (cooled)
• 2 cups all-purpose flour
• 1/3 cup brown sugar, packed
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 cup cold butter, cubed
• 1/3 cup heavy cream, plus a splash more for brushing
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, salt, ginger, cinnamon, and cloves.
3. Add the cold butter cubes to the dry ingredients. Use your fingers to work the butter into the flour until the mixture looks like coarse crumbs. Tip: Keep the butter cold for flakier scones.
4. In another bowl, mix the mashed sweet potato, heavy cream, egg, and vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients. Stir just until combined—don’t overmix. Tip: A few lumps are okay; they’ll make your scones tender.
6. Turn the dough onto a floured surface and gently pat it into a 1-inch thick circle.
7. Cut the dough into 8 wedges and transfer them to the prepared baking sheet. Brush the tops with a little heavy cream for a golden finish.
8. Bake for 18-20 minutes, or until the scones are golden and a toothpick comes out clean. Tip: Rotate the baking sheet halfway through for even browning.

Ready to enjoy? These scones are wonderfully moist inside with a slightly crisp exterior. Serve them warm with a dollop of whipped cream or a drizzle of maple syrup for an extra special touch.

Pumpkin Spice Sweet Potato Scones

Ready to cozy up with a treat that screams fall? These pumpkin spice sweet potato scones are your new best friend—flaky, subtly sweet, and packed with all the warm spices you love.

Ingredients

• 1 cup mashed sweet potato (cooled)
• 2 cups all-purpose flour
• 1/3 cup brown sugar
• 1 tbsp pumpkin spice
• 1/2 tsp salt
• 1/2 cup cold butter, cubed
• 1/4 cup heavy cream, plus a splash more for brushing
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, brown sugar, pumpkin spice, and salt.
3. Add the cold butter cubes to the dry ingredients. Use your fingers to rub the butter into the flour until the mixture looks like coarse crumbs. Tip: Keep the butter cold for flakier scones.
4. In another bowl, mix the mashed sweet potato, heavy cream, egg, and vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients. Stir just until a dough forms. Tip: Don’t overmix to keep the scones tender.
6. Turn the dough onto a floured surface and shape it into a 1-inch thick circle.
7. Cut the dough into 8 wedges and transfer them to the prepared baking sheet.
8. Brush the tops of the scones with a splash of heavy cream for a golden finish.
9. Bake for 18-20 minutes, or until the edges are lightly golden. Tip: Check at 18 minutes to avoid overbaking.
10. Let the scones cool on the baking sheet for 5 minutes before serving.

Delightfully moist inside with a crisp exterior, these scones are perfect with a dollop of whipped cream or a drizzle of maple syrup for extra indulgence.

Caramel Drizzled Sweet Potato Scones

Delightfully sweet with a hint of spice, these scones are your next favorite breakfast treat. Perfect for those cozy mornings when you want something special without too much fuss.

Ingredients

• 2 cups of all-purpose flour
• 1/3 cup of granulated sugar
• 1 tbsp of baking powder
• 1/2 tsp of salt
• 1 tsp of cinnamon
• 1/2 cup of cold butter, cubed
• 1 cup of mashed sweet potato
• 1/4 cup of heavy cream
• 1 egg
• A splash of vanilla extract
• 1/2 cup of caramel sauce for drizzling

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
3. Add the cold butter cubes to the dry ingredients. Use your fingers to rub the butter into the flour until the mixture looks like coarse crumbs.
4. In another bowl, mix the mashed sweet potato, heavy cream, egg, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients. Stir just until the dough comes together—don’t overmix!
6. Turn the dough onto a floured surface and gently pat it into a 1-inch thick circle.
7. Cut the dough into 8 wedges and place them on the prepared baking sheet.
8. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted comes out clean.
9. Let the scones cool for a few minutes, then drizzle generously with caramel sauce.

Out of the oven, these scones are wonderfully tender with a moist crumb, thanks to the sweet potato. The caramel drizzle adds a luxurious finish, making them irresistible. Try serving them warm with a dollop of whipped cream for an extra indulgent treat.

Chocolate Chip Sweet Potato Scones

Very few things beat the comfort of a warm, freshly baked scone, especially when it’s got the unexpected twist of sweet potato and chocolate chips. You’re going to love how these come together with just a handful of ingredients.

Ingredients

• 1 cup mashed sweet potato (cooled)
• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup chocolate chips
• 1/4 cup heavy cream, plus a splash more for brushing
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cubed butter to the dry ingredients. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
4. Stir in the chocolate chips.
5. In another bowl, mix the mashed sweet potato, heavy cream, egg, and vanilla extract until smooth.
6. Pour the wet ingredients into the dry ingredients. Stir just until combined—don’t overmix. Tip: Overmixing leads to tough scones.
7. Turn the dough onto a floured surface and gently pat into a 1-inch thick circle.
8. Cut into 8 wedges and transfer to the prepared baking sheet.
9. Brush the tops with a little heavy cream for a golden finish.
10. Bake for 18-20 minutes, or until the edges are lightly golden. Tip: Check at 18 minutes to avoid overbaking.

Unbelievably tender with a hint of sweetness from the potato and melty chocolate in every bite, these scones are perfect with your morning coffee or as an afternoon pick-me-up. Try them warm with a dab of butter or a drizzle of honey for extra indulgence.

Almond Flour Sweet Potato Scones

Perfect for those lazy weekend mornings when you want something a little special without too much fuss, these almond flour sweet potato scones are a game-changer. They’re subtly sweet, wonderfully moist, and just the thing to pair with your morning coffee.

Ingredients

• 2 cups almond flour
• 1/2 cup mashed sweet potato (about one small)
• 1/4 cup maple syrup
• 1 egg
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• A pinch of salt
• A sprinkle of cinnamon (optional)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the almond flour, baking soda, and salt together. Tip: Sifting the almond flour can help avoid lumps.
3. In another bowl, whisk together the mashed sweet potato, maple syrup, egg, melted coconut oil, and vanilla extract until smooth.
4. Combine the wet ingredients with the dry ingredients, stirring until just mixed. Tip: Don’t overmix to keep the scones tender.
5. Drop the dough onto the prepared baking sheet in 6 even mounds. Tip: Wet your hands slightly to shape the dough without sticking.
6. Bake for 18-20 minutes, until the edges are golden and a toothpick comes out clean.
7. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Best enjoyed warm, these scones have a delightful crumbly exterior with a soft, moist center. Try them with a dollop of coconut cream for an extra indulgent treat.

Coconut Milk Sweet Potato Scones

Craving something sweet but not too guilty? These coconut milk sweet potato scones are your answer. They’re fluffy, slightly sweet, and have that cozy fall vibe—even in July.

Ingredients

• 1 cup mashed sweet potato (about 1 medium)
• 1/4 cup coconut milk, plus a splash more for brushing
• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold butter, cubed
• 1 egg
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut in the cold butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs.
4. In another bowl, mix the mashed sweet potato, coconut milk, egg, and vanilla until smooth.
5. Pour the wet ingredients into the dry and stir just until combined—don’t overmix!
6. Turn the dough onto a floured surface, shape into a 1-inch thick circle, and cut into 8 wedges.
7. Place the wedges on the baking sheet, brush with a splash of coconut milk, and bake for 15-18 minutes until golden.
8. Let them cool on a wire rack for at least 5 minutes before digging in.

These scones are best warm, with a crispy edge and soft center. Try them with a drizzle of honey or a smear of coconut butter for extra indulgence.

Rosemary Infused Sweet Potato Scones

Hey, you know those mornings when you want something a little special but not too complicated? These rosemary-infused sweet potato scones are just the ticket—fluffy, slightly sweet, and with a hint of herbal goodness.

Ingredients

• 2 cups of all-purpose flour
• 1/3 cup of sugar
• 1 tbsp of baking powder
• A pinch of salt
• 1/2 cup of cold butter, cubed
• 3/4 cup of mashed sweet potato
• A splash of heavy cream
• 1 egg
• A couple of tbsp of fresh rosemary, finely chopped

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold butter cubes to the dry ingredients. Use your fingers to rub the butter into the flour until the mixture looks like coarse crumbs. Tip: Keep the butter cold for flakier scones.
4. In another bowl, mix the mashed sweet potato, heavy cream, egg, and rosemary until well combined.
5. Pour the wet ingredients into the dry ingredients. Stir just until the dough comes together—don’t overmix. Tip: Overmixing leads to tough scones.
6. Turn the dough onto a floured surface and gently pat it into a 1-inch thick circle.
7. Cut the dough into 8 wedges and place them on the prepared baking sheet.
8. Bake for 15-18 minutes, or until the scones are golden brown on top. Tip: Check at 15 minutes to avoid overbaking.

Out of the oven, these scones are tender with a crisp edge, the sweet potato adding moisture and a subtle earthiness. Serve them warm with a dollop of honey butter for an extra touch of sweetness.

Conclusion

Outstanding in flavor and variety, these 14 sweet potato scone recipes are a treasure trove for any home cook looking to spice up their baking repertoire. Whether you’re craving something sweet or savory, there’s a recipe here to satisfy. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the joy of baking with sweet potatoes!