Sweet Potato Sage Scones

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Sweet potato sage scones are buttery crisp on the bottom, with a mellow undertone of sweetness from the sweet potatoes. Sage and butter really bring the combination together for a rich and flaky, savory scone. Try these in place of biscuits next time you serve up a roasted chicken or turkey!

I don’t think it’s any secret that scones are my first love when it comes to baking. After all the first recipe I ever shared on AHB was for scones and I have a Pinterest board with nothing but amazing scone recipes. Maybe it started from reading one too many historical fiction novels where young governesses are having scones at tea and pondering over the brooding widowed master of the estate. But it’s a genuine love now, each part of the process like an old friend. For me, scones have the perfect combination of ease and method. They are quick to make, but I can still get my hands in the dough. Do a bit of shaping and wallah, they are ready to bake, unlike bread with that meddlesome rising part in the middle. These sweet potato sage scones are actually my first foray into the world of savory scones, and my, if savory doesn’t just describe them perfectly.

Definition C of Savory from Merriam Webster: pleasing to the sense of taste especially by reason of effective season.

The blend of sweet potatoes with sage in these scones makes for a very rich and fragrant flavor. This recipe takes 1 cup of mashed sweet potato. The easiest way to prepare your sweet potatoes for this recipe is to simply scrub a sweet potato, pierce it with a fork all over, and pop it in the microwave for a couple minutes. If you have a large sweet potato, you’ll likely just need one for this recipe.  Once it has cooked, let it sit in the microwave for a few minutes. You can literally just peel the skin off with your fingers. Then mashed it coarsely with a fork and let it cool. If desired you could puree the sweet potatoes, but I like leaving it a little coarser because then you’ll find orange flecks of sweet potato inside the scones that look so pretty. You can use dried sage in this recipe, but the fresh sage smells so good and looks so pretty on the tops of the scones.

Have leftover sage? Here’s how to preserve it for later!

1. Wash and dry your sage leaves.
2. Turn your oven to the lowest heat setting.
3. Spread the whole leaves, or chopped leaves, evenly on a parchment paper lined baking sheet.
4. Place in the oven for 2-4 hours, or until the leaves crumble easily when touched.
5. Cool and remove to an air tight container.

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Sweet Potato Sage Scones

Yield: 8

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Sweet potato sage scones are buttery crisp on the bottom, with a mellow undertone of sweetness from the sweet potatoes. Sage and butter really bring the combination together for a rich and flaky, savory scone. 

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Ingredients

• 2 1/4 cup all purpose flour, spooned and leveled
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup mashed sweet potato, cooled
• 3/4 cup buttermilk
• 10 leaves fresh sage, chopped, or 1 1/2 tsp dried sage
• 1/2 cup cold butter, cut into small pieces
• 8 leaves sage, for garnish
• 1 Tablespoon butter, melted

Instructions

1. Preheat the oven to 450 degrees.
2. In a medium sized mixing bowl, combine the dry ingredients. 
3. Using a fork or a pastry blender, cut in the butter until the mixture is coarse and crumbly
4. Whisk together the buttermilk and cooled, mashed sweet potato. This will be very thick. Pour the mixture into the flour mixture. Add the chopped or dried sage. Stir together to form a loose ball of dough.
5. Turn the dough out onto a lightly floured surface and knead a few times. Shape the dough into an 8-9 inch round and cut into 8 wedges. Place the scones on a baking sheet or in a 12 inch cast iron skillet.
6. Brush the tops of the scones with the melted butter and press a fresh sage leave lightly into the top of each scone. 
7. Bake at 450 degrees for 15-20 minutes or until golden browned around the edges. Serve warm. 

Notes

Scones are always best the first day, but these will keep for several days in an air-tight container. 

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