If 1960s Dolly Parton were a scone, she’d be a sweet potato scone with zesty orange glaze. There’s no telling what type of scone modern-day Dolly Parton would be, so don’t even ask. Some stones (scones?) are better left un-turned.
Who else would be this scone? Definitely Steven Tyler. Most likely Amy Grant. Maybe Robert Di Nero plus Goldie Hawn (the two can’t be mutually exclusive…not when it comes to scones). Definitely not Quentin Tarantino. Mmmmhmmmm.
Have you heard Bob’s Red Mill released a gluten-free pie crust mix? Right in time for pie season? They did, my fury friends. Sho nuff. I want to use it for all the pies and then some. The and then some part is I used it for these scones.
You can absolutely use your favorite gluten-free all-purpose flour blend for this recipe, but one package of BRM GF PCM (did you get that on the first try? Can we be pen pals? Please?) makes the perfect size batch of gluten free sweet potato scones with zesty orange glaze.
What the glaze has to do with BRM GF PCM, no one knows, except you should 200% make it. You can also use the maple vanilla chai glaze I dumped all over the gluten free pumpkin bread I made a while back. Acceptable. Delicious.
All you need to know about these is they will illicit unsolicited joy regardless of how hard you want to be in a crabby paddy mood. They’re amazing. Perfect for fall, crispy on the outside, soft on the inside, the perfect amount of sweet and spice and zest. I kind of surprised myself with these and that’s not a tall tale, Buffalo Bill.
I’m going to say something that will sound pretty dated. As in old. I’m going to say something that makes me sound like a near-dead. Baking scones is fun. There.
I don’t know what part about baking scones is more fun…Making the dough…
Cutting the dough into pretty triangles…
Arranging the triangles…
Baking them off…
Slathering them with zesty orange glaze…
Or taking a million photos of them.
Oh wait, eating them’s fun too!
Take your pick…no matter how you slice it, scones are a blast and they go great with a pot of coffee.
Riddle me this: if you were a scone, what type of scone would you be?
Sweet Potato Scones with Zesty Orange Glaze
Ingredients
For the Sweet Potato Scones
- 16 ounces Gluten-Free all-purpose flour* 3 cups
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon kosher salt
- ½ cup tightly packed brown sugar
- 1 tablespoons stick unsalted cold butter 8
- 1 cup tightly packed mashed sweet potato 1/2 large sweet potato
- ¼ cup heavy cream
- 1 teaspoon pure vanilla extract
For the Glaze
- 1.5 cups powdered sugar
- ½ teaspoon orange zest
- 3 tablespoons fresh orange juice
Instructions
To Make the Scones:
- Preheat the oven to 400 degrees F.
- Poke several holes in a sweet potato using a fork and wrap it in foil
- Place the wraped potato in the oven for 60 minutes or until very soft. Remove from the oven and allow it to cool slightly before placing it in the refrigerator to cool completely. When cooled, peel the skin away from the flesh, mash the flesh with a fork, and measure out one tightly packed cup of mashed sweet potato.
- Preheat the oven to 425 degrees F.
- In a mixer, combine the flour, baking powder, cinnamon, ginger, salt, and sugar.
- Cut in the cold butter, one tablespoon at a time (if you don’t have a mixer, use a pastry cutter or your hands).
- Add in the mashed sweet potato and mix together on medium speed until small beads form.
- Slowly pour in the cream and continue mixing until a moist (but firm) dough has formed.
- Take the dough in your hands and form a ball. Cut the ball in half and form each piece into a round, flat disk.
- Place each disk on a well-floured baking sheet.
- Cut each disc into 8 triangles and arrange the triangles so that they are at least one inch apart from each other.
- Bake the scones at 425 degrees F for 15 to 20 minutes
Notes
Nutrition
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These look soooo perfect! Love this recipe. I also love Dolly Parton.
These sound like GF perfection full of sweet potato and covered in oranges. I’m not really sure what kind of scone I’d be, mostly because I probably would’ve eaten myself a long time ago — scones are too delicious to NOT eat.
So, let’s do our math here. 60’s Dolly Parton (I’m picturing her here with Slim Whitman singing about laundry detergent that had towels in it–true story)=Steven Tyler=Amy Grant. No wonder I did so crummy in math. Sweet potato scones with orange glaze. No math needed there, unless you are counting the missing triangles that I ate.
Haha! Mistake #1: trying to understand my “logic” as I’m not quite sure I understand it either 😉 You’d have to step into an alternate universe for it to all become clear. What kind of scone are you, Julie??
Oh, man. A multiplication problem. Probably because I brought up math in my earlier comment. Ok. I’ve been thinking about this. I’d say a brown sugar pecan scone. A little bit sweet and a whole lot nutty. Although, I’ve been in a rather pissy mood today, so maybe more of an almond lemon scone. Sour and nutty. You get the idea. Always nutty. 🙂
If that ain’t the truth, I don’t know what is. 😉
I could use that missing scone to teach my little ones fractions!
And baking scones totally IS fun, Julia! See, I’m nearly dead, too. I will now go crochet a blanket for my niece’s 1st birthday and just push myself into the grave.
Heck yes! Break one into pieces and ask them which they’d prefer: 1/2 a scone, 1/10 a scone or 14/14 of a scone. HA! You brilliant. Let’s form a stitch and bitch club and cater our crochet fests with scones 😉
Stupid captcha…whenever I get a multiplication problem on other people’s blogs, I use a calculator. Mult and Div were not my strong suits. You are EXCELLENT at the scone game! Nuts should be in every scone…why I didn’t add them to this recipe, I have no idea. Well, I do have an idea. I was going to add pecans and forgot. Totally losing it. 😉
Ha ha ha! Nuts are always the answer. Wait. That might not always be appropriate. Does that make up for the tweet thing? lol
Sweet Potatoes? Oranges? Scones?
Yes, please! These look like a gluten free scones heaven!
Now I’m thinking about what kind of scone I would be if I were a scone. Hmm, cinnamon chip with a vanilla bean glaze. I totally want to scarf down like 3 of these. Pinned!
Oh gaaaawl what a delicious scone you are! 🙂
I’m so stinking scared of making scones (or anything that involves baking for that matter!) however, these scones look so stinking good that I think I need to roll up my sleeves, take a shot of whiskey (liquid courage of course) and makes these! They look absolutely perfect Julia!!!
These look so good! They’d be great to take to work! Can you sub in regular flour for the gluten free mix???
Oh that is a gooood question! My knee-jerk reaction would be it will work with regular flour, but if anything, you may need to use a smidge less cream because GF flour tends to absorb more liquid than regular. Maybe start with 1/8 cup cream (2 tablespoons) instead of 1/4 cup. Let me know if you try it! 🙂
WHAT?! I didn’t know that had a gluten-free pie crust?! I need to get my mitts on it:) Oh, and these scones. Give them up, Dolly!
I knoooow, it’s craaaaaazy! It’s a really great mix, too! You’d never, not in one hundred million years, know it was gluten-free!
GORGEOUS, Julia! What a pretty treat. You are killing me with the orange flavor! These just look too gooooood!!!!!
I would totally be some type of lemon scone. I don’t know why but it just sounds good to me right now. I love the sweet potato and orange in these super pretty scones. I am currently working on some sweet potato biscuits so I am def feeling the sweet potato love!!!
Look at these adorable little scones! I absolutely love the flavor and that glaze puts them over the top. Pass a dozen this way?
Oh, Julia! Only you would think to personify a scone as Dolly Parton! Hilarious! And wow – sweet-potato-scone Dolly never looked better! So, ok – if I was a scone, I think I would change myself according to season (you know – nothing like having the perfect seasonal wardrobe, right!?!?). Like maybe a strawberries and cream scone for summer (think darling tank top and sarong skirt), and then maybe pistachio-cranberry for the holidays (like a snuggly warm sweater, you know!?!?). I guess I don’t characterize my scones as famous people but as apparel – go figure!!!
This is my favorite shape of scones!
this sounds good. Something new to try as well. thanks for sharing this recipe.
Simon
Can you sub canned sweet potato for a fresh sweet potato?