“The Pastry Queen Christmas”
12 scones

Ingredients Nutrition


  1. Preheat oven to 400°; lightly grease a baking sheet.
  2. 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.
  3. Remove from oven; let cool to touch, about 10 minutes.
  4. Cut them in half lengthwise, scoop out the flesh into a bowl, and lightly mash with a fork.
  5. 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).
  6. Increase oven temperature to 425°.
  7. In a big bowl, combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
  8. 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.
  9. Add the cooled sweet potatoes and 1/4 cup of cream and lightly stir into the flour mixture.
  10. Add the remaining 1/4 cup cream and the buttermilk and stir until just mixed (do not overwork the dough).
  11. 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.
  12. Cut the dough into 6 squares, then cut each square on the diagonal to make triangle shaped scones.
  13. Bake on ungreased baking sheet for 15-20 minutes, until the scones are a light golden brown; transfer to wire racks for cooling.
  14. Maple Cream: in a bowl, whisk together the maple syrup, whipping cream, powdered sugar, and salt until smooth.
  15. 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.
  16. Serve scones warm or at room temperature.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a