Whole Wheat Sweet Potato Scones Recipe

Name: Whole Wheat Sweet Potato Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SCONES:; 2 cups Whole Wheat Flour; 1/3 cups Brown Sugar; 1/2 teaspoons Ground Ginger; 1 teaspoon Cinnamon; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/4 teaspoons Salt; 6 Tablespoons Butter, Chilled And Cut Into Pieces; 1/3 cups Chopped Pecans; 1/2 cups Cooked Mashed Sweet Potato; 1/2 cups Buttermilk Plus 1 Tablespoon, Divided; 1 teaspoon Vanilla; FOR THE GLAZE:; 1/2 cups Powdered Sugar; 2 Tablespoons Light Brown Sugar; 1/4 teaspoons Vanilla; 1 Tablespoon Milk

Servings: persons

FOR THE SCONES:
2 cups Whole Wheat Flour
1/3 cups Brown Sugar
1/2 teaspoons Ground Ginger
1 teaspoon Cinnamon
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/4 teaspoons Salt
6 Tablespoons Butter, Chilled And Cut Into Pieces
1/3 cups Chopped Pecans
1/2 cups Cooked Mashed Sweet Potato
1/2 cups Buttermilk Plus 1 Tablespoon, Divided
1 teaspoon Vanilla
FOR THE GLAZE:
1/2 cups Powdered Sugar
2 Tablespoons Light Brown Sugar
1/4 teaspoons Vanilla
1 Tablespoon Milk

1
Preheat oven to 400u00b0F. Grease a baking sheet or line with parchment paper.
2
In a large bowl, combine dry ingredients. Using a pastry blender, cut butter into dry ingredients until the mixture resembles coarse sand with a few pea-sized pieces. Stir in the pecans.
3
In a separate bowl, wisk together the sweet potato, 1/2 cup of buttermilk and vanilla. Add to the flour mixture; stir until just combined. On a floured surface, knead the dough 7 or 8 times. Pat the dough into a circle 1/2 inch thick. Cut into 8 wedges and transfer onto your prepared baking sheet. Brush with remaining 1 tablespoon of buttermilk.
4
Bake for 12-14 minutes or until the edges just start to turn golden. Transfer to a rack to cool.
5
While scones are cooling, whisk together powdered sugar, brown sugar, vanilla and milk for your glaze. Drizzle the glaze over the top of the cooled scones.

814

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE SCONES:, 2 cups Whole Wheat Flour, 1/3 cups Brown Sugar, 1/2 teaspoons Ground Ginger, and more.

Yes, Whole Wheat Sweet Potato Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Whole Wheat Sweet Potato Scones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions