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Pumpkin Scone

Our Twist on the Traditional Scone

Some people enjoy the traditional scone.. some like them lemon scented.. others like them with dates, maybe even sultanas. Generally served with jam & cream. But have you tried the sweet potato scone? They’re an old English favourite and yet bit seems that we haven’t really given it a chance here.
And why not?

Sweet potato scones are light, fluffy and sweet. Accompanied with a beetroot jam; the tangy accompaniment ,or even a pecan praline cream for a more decadent topping. You could even just top them with some brown sugar & cinnamon.
Flaky and golden , the sweet potato scone is the perfect little grab in a café or cook up a batch of your own with the recipe we have supplied below!

We do make them in house at our cafes, and serve them warm with our secret recipe jam and vanilla bean cream.
Try them!

We recommend the pecan praline cream.. it is deeelicious!
You will not be disappointed.

INGREDIENTS
2-1/4 cups all-purpose flour
1/4 cup packed brown sugar
2 teaspoons baking powder
1-1/2 teaspoons pumpkin pie spice
3/4 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1 egg, lightly beaten
1 cup mashed sweet potatoes
1/3 cup buttermilk

DIRECTIONS
In a large bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, sweet potatoes and buttermilk; add to dry ingredients just until moistened.
Turn onto a lightly floured surface; with lightly floured hands, knead dough 10-12 times. Pat into an 8-in. circle. Cut into eight wedges.
Separate wedges and place 1 in. apart on a baking sheet lightly coated with cooking spray. Bake at 400° for 16-21 minutes or until golden brown. Cool on a wire rack for 5 minutes. Serve warm. Yield: 8 scones.

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