Sweet Potato Scones

"The Pastry Queen Christmas"
 
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Ready In:
2hrs
Ingredients:
14
Yields:
12 scones
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ingredients

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directions

  • Preheat oven to 400°; lightly grease a baking sheet.
  • Prick the sweet potatoes for a few times with the tines of a fork; bake them on the prepared pan until tender, 30-40 minutes.
  • Remove from oven; let cool to touch, about 10 minutes.
  • Cut them in half lengthwise, scoop out the flesh into a bowl, and lightly mash with a fork.
  • Cover the bowl and refrigerate until cool, at least 20 minutes (warm potatoes will melt the butter, keeping the scones from attaining optimum lightness and tenderness).
  • Increase oven temperature to 425°.
  • In a big bowl, combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
  • Use your hands or pastry cutter to incorporate the butter into the flour mixture until the dough is crumbly and contains lumps the size of small peas.
  • Add the cooled sweet potatoes and 1/4 cup of cream and lightly stir into the flour mixture.
  • Add the remaining 1/4 cup cream and the buttermilk and stir until just mixed (do not overwork the dough).
  • Place dough on a lightly floured work surface; lightly coat your hands in flour and form the dough into a 3/4 inch thick rectangle.
  • Cut the dough into 6 squares, then cut each square on the diagonal to make triangle shaped scones.
  • Bake on ungreased baking sheet for 15-20 minutes, until the scones are a light golden brown; transfer to wire racks for cooling.
  • Maple Cream: in a bowl, whisk together the maple syrup, whipping cream, powdered sugar, and salt until smooth.
  • Ice the warm scones by dipping the whisk in the maple cream and moving it quickly over the scones using a back-and-forth motion.
  • Serve scones warm or at room temperature.

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