1-Step 1: Prepare the Sweet Potato and Ingredients Start by preheating the oven to 400ºF and lining a baking sheet with parchment paper. Cook your sweet potato by baking it at 425°F for about an hour until soft, then mash it to get 1 cup. Measure out all your dry and wet ingredients to keep things organized, which helps for quick prep in just about 15 minutes.

2-Step 2: Mix the Dry Ingredients In a large bowl, combine the dry ingredients: 2 cups all-purpose flour, 1/4 cup light brown sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon kosher salt. This step ensures even leavening and flavor, setting the stage for fluffy sweet potato scones.

3-Step 3: Cut in the Butter Next, cut in 1/2 cup cold unsalted butter until the mixture forms pea-sized crumbs, which is key for that flaky texture. If you’re making a vegan version, use coconut oil as a substitute. This technique helps create the lift and layers in your sweet potato scones.

4-Step 4: Add Wet Ingredients and Form Dough In another bowl, whisk together the wet ingredients: 1/2 cup buttermilk, 1 cup cooked mashed sweet potato, and 1 teaspoon vanilla extract. Add this to the dry mixture and stir gently until a crumbly dough forms, avoiding overmixing to keep the scones tender.

5-Step 5: Shape and Chill the Dough Gently knead the dough on a floured surface, then shape it into a 7-inch round disk and cut into 8 wedges. Freeze the shaped scones for 30 minutes, as this step is essential for maintaining their shape and texture, leading to perfectly baked sweet potato scones.

6-Step 6: Bake the Scones Brush the tops with about 2-3 tablespoons of heavy cream and bake for 15 to 20 minutes until golden. This results in sweet potato scones with a fluffy interior, and for smaller ones, reduce baking time if you cut the dough into 16 pieces.

7-Step 7: Add the Glaze and Serve Once cooled slightly, prepare the glaze by melting 2 tablespoons unsalted butter with 1/4 cup light brown sugar and 2 tablespoons heavy cream, then stir in 1 cup confectioners’ sugar until smooth. Drizzle over the scones for a sweet finish. For meal prep, these can be stored or frozen as noted in other sections.