Sweet Potato Streusel Scones


These wonderfully tender wedges will have you coming back for more.

Sweet Potato Streusel Scones
Makes about 10
  • Dough:
  • 2¼ cups all-purpose flour
  • ¼ cup firmly packed dark brown sugar
  • 2¼ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground nutmeg
  • ⅓ cup cold unsalted butter, cubed
  • 1 (15-ounce) can cut sweet potatoes in syrup, drained and coarsely mashed
  • ⅓ cup whole buttermilk
  • 1 large egg, lightly beaten
  • Streusel:
  • ¼ cup all-purpose flour
  • ¼ cup sugar
  • ¼ cup old-fashioned oats
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon baking powder
  • 2 tablespoons unsalted butter, melted
  • Glaze:
  • 1 cup confectioners’ sugar
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 5 to 6 tablespoons heavy whipping cream
  1. Preheat oven to 375°. Spray a cast-iron wedge pan with baking spray with flour.
  2. For dough: In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, salt, and nutmeg. Using two forks or a pastry blender, cut in cold butter until mixture is crumbly.
  3. In a small bowl, stir together sweet potatoes, buttermilk, and egg. Gradually add sweet potato mixture to flour mixture, stirring with a fork just until dry ingredients are moistened.
  4. On a lightly floured surface, knead dough 10 to 12 times. Add about . cup dough into each prepared well. (You will have extra dough.)
  5. For streusel: In a medium bowl, combine flour, sugar, oats, salt, and baking powder. Add melted butter, tossing with a fork until moistened. Sprinkle about 1 tablespoon streusel over each portion of dough.
  6. Bake in batches until streusel is lightly browned and a wooden pick inserted in center comes out clean, about 23 minutes. Let cool in pan for 10 minutes. Run a knife around edges of scones. Remove from pan, and let cool completely on a wire rack.
  7. For glaze: In a small bowl, whisk together confectioners’ sugar, cinnamon, and nutmeg. Add cream, 1 tablespoon at a time, whisking until desired consistency is reached. Drizzle glaze over cooled scones.


No wedge pan? Grease a 10-inch cast-iron skillet; shape dough into an 8-inch circle, and cut into 10 wedges. Arrange in skillet, spacing evenly. Bake as directed.


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