Ingredients:

  • 1 medium sweet potato (about 225g / 8 oz), peeled and cubed
  • 1 tablespoon olive oil (15 ml)
  • Pinch of salt
  • 2 1/2 cups all-purpose flour (300g), plus more for dusting
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (113g / 1 stick) unsalted butter, very cold, cut into cubes
  • 1/2 cup (120ml) buttermilk, very cold
  • 1/4 cup (60ml) heavy cream, plus more for brushing
  • 1/4 cup (loosely packed) fresh sage, finely chopped
  • 1 large egg, lightly beaten
  • 1 cup (120g) powdered sugar
  • 2-3 tablespoons maple syrup (30-45 ml), plus more to taste
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Toss sweet potato with olive oil and salt, roast until tender, then mash or puree until smooth. Let cool completely.
  2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  4. Cut the cold butter into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs. Work quickly to keep the butter cold.
  5. In a separate bowl, whisk together buttermilk, heavy cream, egg, and cooled sweet potato puree.
  6. Gently pour the wet ingredients into the dry ingredients. Add the chopped sage. Stir just until combined. Do not overmix.
  7. Turn the dough out onto a lightly floured surface. Gently pat the dough into a circle about 1 inch thick. Use a biscuit cutter (or a knife) to cut out scones.
  8. Place the scones on the prepared baking sheet. Brush the tops with heavy cream. Chill for at least 30 minutes.
  9. Bake for 20-25 minutes, or until golden brown.
  10. While the scones are baking, whisk together powdered sugar, maple syrup, and vanilla extract until smooth. Add more maple syrup for desired consistency.
  11. Let the scones cool slightly on a wire rack before drizzling with the maple glaze. Serve warm.