Hello, lovely bakers! Today, we’re diving into a deliciously cozy recipe for Sweet Potato and Sage Scones.
So, if you want to add warmth and comfort to your baking, you’re in the right place.
These savory scones are perfect for those chilly mornings when you need something hearty and flavorful to start your day.
With the sweetness of the potatoes and the earthy aroma of the fresh sage, these scones are like a warm hug in food form.
So roll up your sleeves, preheat the oven, and let’s get baking!
Why You’ll Love This Recipe
It won’t be long before the leaves turn golden, the air gets crisp, and I find myself craving all things cozy and comforting.
And what could be more perfect on a chilly autumn morning than a batch of warm, fragrant Sweet Potato and Sage Scones?
These beauties are packed with the sweet, earthy flavors of fall and just begging to be enjoyed with a steaming mug of coffee or tea.
Thanks to the sweet potato puree, they have the most dreamy, tender crumb that’s moist and buttery.
Meanwhile, the fresh sage leaves infuse each bite with a subtle earthiness I know you’ll love.
These scones are not only tasty but also packed with comforting flavors, perfect for breakfast, brunch, or a cozy snack.
Plus, they’re an excellent way to use up any leftover sweet potatoes from last night’s dinner! Talk about a win-win!!
Ingredients
Here’s what you’ll need to create these mouthwatering scones:
- All-Purpose Flour: Provides the base for the scone’s structure. Feel free to use bread flour for even taller scones!
- Baking Powder and Baking Soda: Ensures the scones rise and have a fluffy texture.
- Salt and Brown Sugar: Enhance all the wonderful flavors.
- Unsalted Butter: Creates a flaky texture and rich flavor. Cold (or frozen) butter works best.
- Sweet Potato Puree: Adds moisture, sweetness, and a beautiful orange hue.
- Egg: Binds the ingredients together and adds richness.
- Buttermilk: Adds moisture to help form the dough.
- Fresh Sage Leaves: Provides an aromatic, earthy flavor that pairs beautifully with the sweet potato.
How to Make Sweet Potato and Sage Scones
I absolutely adore making these scones because they fill the kitchen with such a comforting aroma and never fail to impress family and friends.
Here’s a quick guide to whipping up these delicious treats:
- Roast the sweet potatoes, let cool slightly, then mash until smooth. You can also blitz them to get rid of lumps.
- Mix the dry ingredients in a large bowl so the salt and leavening agents are well distributed.
- Cut in the butter with a pastry cutter or your fingers. You’ll need to press or rub it into the flour until the mixture resembles coarse crumbs.
- Mix the wet ingredients in a separate bowl until smooth and lump-free.
- Add the wet ingredients to the dry along with the sage. Mix it very gently by hand with a wooden spoon or a knife. It should come together in a shaggy dough.
- Knead the dough on a lightly floured surface very gently to bring it together. Press it into a rectangle, cut it in half, and stack the pieces. Press and repeat a couple more times before shaping into a round.
- Cut the round into 8-10 wedges, depending on how big you want them. Line the scones closely on a baking sheet, cover loosely with plastic wrap, and freeze for about an hour.
- Brush with egg wash and bake at 200°C (400°F) for 18-20 minutes or until the tops are golden brown.
- Enjoy warm or at room temp, but be sure to let them cool for at least 10-15 minutes to avoid burning your tongue!
Tips for Perfect Sweet Potato and Sage Scones
Baking these scones is a delightful experience, but a few tips can make it even better.
Here’s how to ensure your scones are perfect every time:
- Use Cold (or frozen!) Butter: Cold butter is essential for creating flaky layers. So grab it right out of the fridge or freeze it for the best results.
- Grate the Butter. This is my top tip for making scones. It makes incorporating it much easier. I grate it while it’s cold, lay it flat on a tray, then freeze it solid. Trust me, it works wonders!
- Use a Food Processor. Only for the butter incorporation! Just pulse it a few times until it looks like crumbs. Do the rest by hand.
- Don’t Overwork the Dough: Mix until just combined to keep the scones tender and soft.
- Accurate Measurements: Use a kitchen scale for precise measurements, especially for the flour and sweet potato puree.
- Fresh Sage: For the best flavor, opt for fresh sage. Dried sage can be used in a pinch, but you’ll only need about 1-2 teaspoons.
- Give Them Space: For even baking, arrange the scones at least 1 inch apart on your baking sheet.
Recipe Variations
Do you want to give these scones your own personal touch? Here are some fun variations to try:
- Cheesy Twist: Add 50 grams (1/2 cup) of grated sharp cheddar cheese for a cheesy spin.
- Nutty Delight: Fold in a handful of chopped walnuts or pecans for added texture.
- Herb Mix: Experiment with other herbs like rosemary or thyme for a different flavor profile.
- Spiced Up: Sprinkle in a pinch of nutmeg or allspice for extra warmth.
FAQs
Q: Can I use canned sweet potato puree?
A: Absolutely! Just make sure it’s plain sweet potato puree without any added sugar or spices. And if it seems very wet, you might want to drain it in cheesecloth for a little while before use.
Q: Can I make these scones ahead of time?
A: Yes, you can prepare the dough, shape the scones, and refrigerate them overnight. Bake them fresh the next day! Or, flash freeze them on a tray, then store in an airtight container for 2-3 months. Bake from frozen with a few extra minutes in the oven.
Q: How do I know when the scones are done?
A: They should be golden brown on top and sound hollow when tapped. You can also insert a toothpick into the center, and it should come out clean.
Q: Can I freeze these scones?
A: Yes, they freeze well! See the section below for more details on freezing and reheating.
Q: Can I make these scones vegan?
A: Yes! Swap the butter for chilled vegan butter, use non-dairy milk + vinegar for buttermilk, and replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water).
How to Store/Freeze/Reheat
I’ll let you in on a secret: scones are always best enjoyed fresh from the oven.
But if you happen to have leftovers (lucky you!), here’s how to keep them tasting great:
- Store: Place the scones in an airtight container at room temperature for up to 2 days or pop them in the fridge for up to a week.
- Freeze: Freeze the baked scones on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm in the oven.
- Reheat: Bake the scones at 175°C (350°F) for about 10 minutes until warmed through. Or, for a quick fix, microwave individual scones for 15-20 seconds.
Sweet Potato and Sage Scones
Ingredients:
- 360 grams all-purpose flour (3 cups)
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 227 grams unsalted butter, cold, cut into pieces (1 cup)
- 120 ml buttermilk (1/2 cup)
- 200 grams cooked mashed sweet potato (1 cup)
- 1 egg (plus more for egg wash)
- 20 fresh sage leaves, finely chopped (or 1 1/2 teaspoons dried sage)
- Extra sage leaves for garnish
Method:
- Line a baking sheet with parchment paper.
- In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, and salt.
- Add the cold, cubed butter to the dry ingredients. Blend with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk 1/4 cup buttermilk with the sweet potato puree and egg until smooth. Add to the dry ingredients with the chopped sage leaves and mix gently with a fork until a loose dough forms. Add more buttermilk, as needed. It should be rough and slightly sticky, but not a smooth ball.
- Turn the dough onto a lightly floured surface and gently knead to bring the dough together. Press it into a rectangle about 1 inch thick, cut it in half, and lay the pieces on top of each other. Repeat this twice, then gently pat into a round about 2 cm (1 inch) thick.
- Cut the dough into 8-10 wedges and arrange them on the baking sheet. Cover and freeze for 30-60 minutes.
- Preheat the oven to 200°C (400°F) and brush the tops of the scones with egg wash.
- Bake for 18-20 minutes or until golden brown.
- Allow the scones to cool slightly on a wire rack before serving warm or at room temperature.