Sweet Potato Scones with Cardamom Glaze
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
8 scones
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Calories
304 kcal
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Course
Dessert, Breakfast, Baked Goods
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Cuisine
American
Sweet Potato Scones with Cardamom Glaze
Description
This recipe creates sweet potato scones enriched with warm spices such as cinnamon, nutmeg, and cloves. The dry ingredients are combined and cut with solid coconut oil to form a crumbly texture. Wet ingredients including sweet potato puree, coconut milk, and vanilla extract are added to bring the dough together with a tender consistency. The dough is shaped into wedges and baked until lightly golden, producing scones with a soft yet slightly crisp edge.
The cardamom glaze, made by mixing confectioners sugar, coconut milk, and ground cardamom, is drizzled over the cooled scones. The glaze adds a fragrant sweetness and a creamy touch, enhancing the spices in the scones. This combination creates a pleasant balance between earthy sweet potato flavor and floral cardamom notes.
The scones work well as a breakfast treat or snack, offering both spice and sweetness suited to a variety of paired beverages, such as tea or coffee. Adjusting the glaze cardamom amount can tailor the strength of the spice to taste. The use of coconut milk and oil lends a moist texture and subtle tropical undertone.
Ingredients
For the scones:
- 2 cups all-purpose flour
- ¼ cup white sugar organic for vegan-friendly
- 2 ½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Pinch ground cloves
- ¼ teaspoon salt
- ⅓ cup coconut oil solid-state form
- ½ cup sweet potato homemade or store-bought, puree
- ¼ cup coconut milk plus extra as needed, canned full-fat
- 1 ½ teaspoons vanilla extract
For the glaze:
- ¾ cup confectioners sugar
- 3 tablespoons coconut milk plus extra as needed, canned full-fat
- ⅛ to ¼ teaspoon ground cardamom to taste
Instructions
For the scones:
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, cloves, and salt. Add in the coconut oil and use a pastry cutter to cut the oil into the flour. Continue until it resembles even-sized crumbs. In a liquid measuring cup or small bowl, whisk together the sweet potato puree, coconut milk and vanilla. Add to the large bowl and mix just until the dough comes together (if the dough is too dry, add in additional milk one tablespoon at a time).
- Dump the dough onto a well-floured surface. With well-floured hands, bring the dough together and then pat into a circle that is about 1 inch thick. Cut into 8 equal wedges and place on the prepared baking sheet (leaving space between the wedges). Bake for about 18 to 20 minutes, until light golden brown. Transfer the scones to a wire rack. Let cool for 10 minutes before adding the glaze.
For the glaze:
- In a small bowl, whisk together the confectioner's sugar, milk, and cardamom until smooth. If the glaze is too thick, slowly add in additional milk until it reaches your desired consistency. Drizzle over the scones.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8scones
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 214mg | 9% |
| Potassium | 147mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 3364IU | 67% |
| Vitamin C | 4mg | 4% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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