Blueberry-Sweet Potato Scones


Roasted sweet potatoes add natural sweetness and vibrant color to these easy-to-bake scones.

Blueberry-Sweet Potato Scones
Makes 8
  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ½ teaspoon grated fresh nutmeg
  • ½ cup cold unsalted butter, cubed
  • 1 cup mashed roasted sweet potato
  • ⅔ cup plus 1 teaspoon cold heavy whipping cream, divided
  • ¾ cup frozen blueberries, divided
  • 1 large egg
  • 1 cup confectioners’ sugar
  • ½ cup maple syrup
  1. Preheat oven to 425°. Line a 14-inch round cast-iron baking pan with parchment paper.
  2. In the work bowl of a food processor, pulse together flour, sugar, baking powder, cinnamon, salt, and nutmeg until combined. Add butter, and pulse until mixture is crumbly. Transfer mixture to a medium bowl; stir in mashed sweet potato and ⅔ cup cream just until combined.
  3. Turn out dough onto a lightly floured surface, and knead just until dough comes together. Pat dough to ½-inch thickness. Sprinkle ½ cup blueberries on top. Fold dough in half, and shape into an 8-inch circle. Sprinkle remaining ¼ cup blueberries on top of dough, gently pressing into dough. Using a sharp knife or bench scraper, cut dough into 8 wedges. Transfer wedges to prepared pan.
  4. In a small bowl, whisk together egg and remaining 1 teaspoon cream; brush onto scones.
  5. Bake until golden brown, 20 to 25 minutes. Let cool on a wire rack for 5 minutes.
  6. In another small bowl, whisk together confectioners’ sugar and syrup until smooth; drizzle onto warm scones.