Friday, September 5, 2014

Sweet Potato Scones with Molasses Glaze

Everyday, around 3:30 in the afternoon, I want a snack and coffee. More specifically, I want a muffin, scone or cookie and the strongest cup of coffee I can get my hands on. It is a constant.

These scones are perfect for an afternoon sugar+coffee snack. They are also a good way to ease into fall baking.  The scone dough is soft (thanks to mashed sweet potato) and perfumed with cinnamon, ginger, nutmeg and vanilla.


I topped my scones with a brown butter molasses glaze, because no one likes a naked scone. One of my fall goals is to work molasses into as many dishes as possible. I have underutilized it in years past and it is one of my favorite flavors.

I could eat these scones every single day.

Sweet Potato Scones with Molasses Glaze
makes 8 scones
adapted from

1 c AP flour
1/2 c whole wheat flour
1/3 c brown sugar, packed
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon ground ginger
pinch ground cloves
6 Tablespoons unsalted butter, cold and cut into small cubes
1/2 c milk, cold
1/2 c mashed sweet potato
2 teaspoons vanilla
molasses glaze (recipe follows)
- - -
1. Pre-heat oven to 400F and line a baking sheet with parchment paper
2. In a medium bowl whisk together flour, sugar, baking soda, baking powder, salt and spices
3. Using your hands, incorporate the butter into the flour (break it apart with your fingers until the mixture is sandy and there are butter pieces the size of peas)
4. In another bowl whisk together the mashed sweet potato, vanilla and milk
5. Add the wet ingredients to the flour mixture and stir with a wooden spoon until combined
6. Scoop 1/4c portions of dough onto the prepared baking sheet, spacing them about 2" apart
7. Bake at 400F for 17-20 minutes
8. Cool completely before glazing (molasses glaze recipe follows)

Molasses Glaze
2 Tablespoons unsalted butter, browned and cooled slightly
3/4 c powdered sugar
2 teaspoons molasses
2-4 Tablespoons milk
- - -
1. Whisk together all ingredients until smooth, adding milk a Tablespoon at a time until the glaze is the consistency you want
2. Spoon or spread onto cooled scones

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