Photo: Louis Hansel
Sweet Potato Scones with Maple Cream Glaze
16 ingredients
1 hr 30 min
12 scones
openrecipes
Light and tender, these Sweet Potato Scones are perfect for a fall brunch or a surprise side dish for Thanksgiving.
Estimated Nutrition (whole recipe, rough)
1037
Calories
26g
Protein
27g
Fat
174g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- :
- ¾ pound sweet potatoes (about 3 small)
- 4 cups all-purpose flour
- ⅔ cup granulated sugar
- 4½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup cold unsalted butter, cut into 1 tablespoon-size pieces
- ½ cup heavy cream
- ½ cup buttermilk
- :
- 2 cups powdered sugar
- ¼ cup pure maple syrup
- ¼ cup heavy cream
- Pinch of kosher salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By browneyedbaker ·
Recipe sourced from
openrecipes