Tender and lovely in a warm shade of orange, these root vegetable-packed Sweet Potato Sage Scones are not only beautiful, but nutritious too.

Sweet Potato-Sage Scones with Vanilla Bean Maple Glaze
Makes 6
  • Scones:
  • 1 large sweet potato
  • 2 cups (250 grams) all-purpose flour
  • ¼ cup (50 grams) granulated sugar
  • 1 tablespoon (15 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • 1 teaspoon (2 grams) ground cinnamon
  • ½ teaspoon (1 gram) grated fresh nutmeg
  • ¼ cup chopped fresh sage
  • ½ cup (113 grams) cold unsalted butter, cubed
  • ¾ cup plus 1 teaspoon heavy whipping cream, divided
  • 1 large egg
  • Vanilla Bean Maple Glaze:
  • ½ cup maple syrup
  • ½ vanilla bean, split lengthwise, seeds scraped and reserved
  • 1 cup (120 grams) confectioners’ sugar
  1. Preheat oven to 400°F. Spray an 8-inch round cake pan with baking spray with flour. Line a baking sheet with foil.
  2. For scones: Scrub sweet potato, pat dry, and pierce several times with a fork. Bake until tender, about 40 minutes. Let cool for 10 minutes. Peel and mash pulp with a fork. Cover and refrigerate for 20 minutes. Increase oven temperature to 425°F.
  3. In the work bowl of a food processor, place flour, sugar, baking powder, salt, cinnamon, nutmeg, and sage; pulse until combined. Add cold butter, and pulse until mixture is crumbly. Transfer mixture to a medium bowl, and stir in mashed sweet potato and ¾ cup cream.
  4. Turn out dough onto a lightly floured surface, and knead briefly, just until dough comes together. Press dough into prepared cake pan. Turn out, and using a sharp knife or bench scraper, cut into 8 wedges. Transfer wedges to prepared baking sheet.
  5. In a small bowl, whisk together egg and remaining 1 teaspoon cream. Brush tops of scones with egg wash, and bake until golden brown, 12 to 15 minutes.
  6. For vanilla bean maple glaze: In a small saucepan, combine maple syrup and vanilla bean and reserved seeds over low heat. Cook until warm and fragrant (do not boil). Remove from heat, and let cool slightly. Strain mixture through a fine-mesh sieve into a bowl, discarding solids. Whisk in confectioners’ sugar until smooth. Drizzle over warm scones.


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