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Sweet Potato and Baby Vidalia Scones

I am really liking all the blog events going on each month and with a baking and pastry blog there are always plenty to chose from. When Zorra started World Bread Day back in October, I had no idea that I would still be looking at participants' entries one month down the line, but there are so many great breads outhere. She came up with the "After Hours Party" event, giving each of us the chance to try somebody else’s bread and post about it. I had fun participating again. A couple of weeks ago, she sent me an e-mail about her latest one-off event "Onion Day"…. and then I got speechless (yes, it is actually possible!). I was torn: I wanted to participate but I wanted to keep with the sweet/baking theme of my blog.

My mind went immediately into bread baking mode and particularly gravitated toward something that would be sweet enough to have a place here but with a type of onion that would complement it. It was not until yesterday afternoon that I found what I wanted to make when I went to the store and stood in front of my produce guy: "I need a very sweet onion for baking, even sweeter than the sweet Vidalia, help!".
Sunny is the man! He went to the back and came back with a case of baby Vidalia. They looked like big eyed leeks with a sweet and smooth fragrance. I had one of the components… On the drive home I had that light bulb effect over my head and remembered the small container of leftover sweet potato puree wasting its life away in the back of the fridge. What do you do with about 1 cup of the stuff…a Sweet Potato and Baby Vidalia Scone!
Not only did my sweet potato puree did not find a fateful end but I’d get the chance to join the festivities and have a yummy breakfast in the morning!

Although I have a recipe for scones that I love and use almost every week, I tought it was hogh time I tried another one and I now have a second favorite. These came out so tender and you can really taste the sweet potato. I bet they would be good with some bacon in them too. We sliced them open and used them as the base for a couple of poached eggs and that was our dinner last night with a side salad. Delicious!

Sweet Potato and Baby Vidalia Scones, adapted from recipezaar:

2 baby vidalia onion or one small one, sliced or diced
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon sugar
1 cup mashed cooked sweet potatoes
3 tablespoons butter, melted and cooled

Line a baking sheet with parchment paper; set aside.
In a medium pan, saute the onion until tender, set aside to cool.
Sift flour, baking powder and salt into a medium-size bowl; stir in sugar.
In a large bowl, thoroughly mix potatoes and 1 1/2 tablespoons melted butter with a fork. Add the onion.
Add dry ingredients and mix to form a soft dough.
Turn out onto floured surface.
Roll out with a floured rolling pin or pat dough with your hands to make a round about 1/2-inch thick.
Cut into rounds with a 2-inch fluted or plain cookie cutter.
Place 1 to 1 1/2 inches apart on baking sheet; brush tops with remaining 1 1/2 tablespoons melted butter.
Bake about 20 minutes or until light brown.
Split and serve warm with butter and honey.
Makes about 10 scones.

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Jessica Brogan November 27, 2006 um 10:24 pm

The first photo is great! I made scones last week (choc) but when I got the tin back from the neighbors whom I’d given them to, there were 2 left inside! I felt that was a little rude…and now i’m not feeling up to making scones again for awhile. maybe it’s a cultural difference. Anyhow, I found that event about onions (i’m not quite up to getting told about them yet) and i managed to make it to that market in Berne today. it was great, but mostly b/c of the people, not the onions. i claim to have a sweet tooth but i never even thought about baking with them. very creative!!

Kitchen Monkey November 28, 2006 um 12:22 am

salut, helene, et merci pour la note. I agree about the culture and food in Asheville, though I’ve heard Charleston rivals it in many ways. I haven’t been to Charleston yet, but my good friend grew up there and her parents own the 15 Church Street Bed and Breakfast, and I look forward to visiting the city sometime in the next month.

Like your blog!

-Singe en cuisine

Anonymous November 28, 2006 um 1:29 am

I love savory scones and these are beautiful!!

Anonymous November 28, 2006 um 8:17 am

I did not know this special onion. Your Scones looks delicous. Thank you for participating.

Anonymous November 28, 2006 um 12:42 pm

These look absolutely amazing – that intense yellow colour of the scones is making me hungry!

Brilynn November 28, 2006 um 1:53 pm

I’m glad you decided to participate in onion day, those look really good.

wheresmymind November 28, 2006 um 3:16 pm

Scones ever week…nice!!

Lis November 28, 2006 um 7:42 pm

holy onions!! I am, seriously, drooling at my desk at work right now. Seriously. Those look amazing! I’m so happy you came up with the idea and even happier that you shared the recipe with us! Thank you my friend! 😀

Anonymous November 28, 2006 um 11:28 pm

This recipe sounds good and your finished product looks mouth watering!

Sara November 28, 2006 um 11:59 pm

These look and sound delicious!

Helene November 29, 2006 um 5:22 am

Jessica: I miss European markets, the one in Berne sounds like fun. Sorry about the neighbors…

Kitchen Monkey: I hope you’ll flag me when you are in town!

Tanna: thanks, stay tuned for the next post.

Zorra: I had fun, thank you for organizing!

Ellie: They were great with roasted chicken tonight.

Brilynn: thank you, they are delicious!

wheresmymind: I like to spoil my man, what can I say?!

Lis: I knew you would like them!

Bruno: thanks for stopping by!

Sara: thank you!

Julie November 29, 2006 um 7:37 pm

This is so creative! I have a thing for scones, and this is probably the most interesting recipe I’ve come across. They’re also healthy and a pretty color. I just came across your blog…really nice!

Anonymous January 10, 2007 um 2:52 pm

Somehow I just noticed this post – these scones look fantastic! I want them. Oh yes.

Anonymous February 4, 2009 um 6:21 am

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