These large sweet potato scones with chai glaze are perfect for fall (or anytime, really). With only 10 ingredients and ready in less than an hour, you’ll be making these all the time!
How to Make Large Sweet Potato Scones with Chai Glaze
Step One:
Roast Sweet potato at 400° F for 1 hour, then let cool for 30 minutes in the oven with it turned off. Let cool completely before making the dough.
Step Two:
Cut or grate the butter and place into the freezer while gathering the other ingredients.
Step Three:
Place the flour, sugar, salt, baking powder, baking soda, and cinnamon in a medium mixing bowl and whisk to combine.
Step Four:
Add in the frozen butter and work through with your hands to coat with flour mixture.
Step Five:
Add in the heavy cream, and fold into butter and flour mixture gently. Continue to add until all of the heavy cream is gone.
Step Six:
Mix until a dough starts to form (it’s okay if it’s a little wet, the flour will soak up whatever moisture it can during the chilling process). Cover in the bowl or wrap with plastic wrap and place in the fridge to cool for at least 30 minutes.
Step Seven:
When ready to bake, pre- heat the oven to 375° F. Take the dough from the fridge/freezer and place on a lightly floured surface.
Step Eight:
Using a your hands, press out the dough to about ½” thickness but keep the integrity of a circle shape so that the scones can be cut into triangles.
Step Nine:
Use a sharp knife or bench scraper to cut the dough in half, then into thirds, making a total of 6 scones total.
Step Ten:
Bake for 25 minutes, or until the bottom edges start to brown slightly. Remove from oven and let cool 15 minutes before topping with a chai glaze.
My Kinda Professional Tips for Large Sweet Potato Scones with Chai Glaze
- Don’t use all of the heavy cream if the dough doesn’t need it! Start with using half of the liquid but don’t over mix or your scones will be tough and not soft and moist.
- Make sure to let the dough chill enough. If you bake them while they are not chilled the butter will melt all over the place and you don’t want that.
- This dough can be stored in the freezer for future baking. If you wrap the dough well and keep in the freezer you can bake when you’re having a scone craving.
- The baked scones will keep in a close-able container at room temperature for up to three days.
Sweet Potato Scones with Chai Glaze
Equipment
- Set of Measuring Cups & Spoons OR Digital Kitchen Scale if using metric
- 2 Mixing Bowls- one small, one medium
- Whisk
- Rubber Spatula
- Sharp Knife or Bench Knife
- Sheet Tray
- Parchment Paper
Ingredients
Sweet Potato Scone Dough
- 1/2 Cup Roasted Sweet Potato, cooled (100 g)
- 1 Cup All-Purpose Flour or Gluten Free Alternative* (120 g)
- 2 Tbl Granulated Sugar (30 g)
- 1 tsp Baking Powder (2 g)
- 1/4 tsp Ground Cinnamon
- pinch Ground Nutmeg
- 1/2 tsp Kosher Salt
- 1/4 Cup Unsalted Butter, cold & grated or cut small (56 g)
- 1/4 Cup Heavy Cream (85 ml)
Chai Glaze
- 1 Tbl Chai Tea, loose (10 g)
- 1/4 Cup Powdered Sugar (25 g)
- 1 Tbl Heavy Cream (15 ml)
Instructions
- Roast sweet potato @400 F for 1 hour, then let cool for 30 minutes in the oven with it turned off. Let cool completely before making the dough.
- Cut or grate the butter and place into the freezer while gathering the other ingredients.
- Place the flour, sugar, salt, baking powder, baking soda, and cinnamon in a medium mixing bowl and whisk to combine.
- Add in the frozen butter and work through with your hands to coat with flour mixture.
- Add in the heavy cream, and fold into butter and flour mixture gently. Continue to add until all of the heavy cream is gone.
- Mix until a dough starts to form (it’s okay if it’s a little wet, the flour will soak up whatever moisture it can during the chilling process). Cover in the bowl or wrap with plastic wrap and place in the fridge to cool for at least 30 minutes.
- When ready to bake, pre- heat the oven to 375° F. Take the dough from the fridge and place on a lightly floured surface.
- Using a rolling pin, roll out the dough to about ½”thickness but keep the integrity of a circle shape so that the scones can be cut into triangles.
- Use a sharp knife or bench scraper to cut the dough in half, then into thirds, making a total of 6 scones total.
- Place on a prepared sheet tray lined with parchment and may brush with heavy cream on top and coat with sugar, but that is optional!
- Bake for 25 minutes, or until the bottom edges start to brown slightly.
- Remove from oven and let cool 15 minutes before topping with a chai glaze.
Chai Glaze
- Combine all of the ingredients in a small mixing bowl. Drizzle the desired amount on top of the baked scones once they are cool.
Notes
Did You Make This Recipe?
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Very Good！不错呀！