Prep 1 hr 40 mins
Cook 20 mins
The Pastry Queen Christmas
Make and share this Sweet Potato Scones recipe from Food.com.
- 3 sweet potatoes (about 3/4 lb.)
- 4 cups all-purpose flour
- 2⁄3 cup sugar
- 1 1⁄2 tablespoons baking powder
- 1⁄4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1 cup cold unsalted butter, cut into tablespoon-sized slices
- 1⁄2 cup heavy whipping cream
- 1⁄2 cup buttermilk
- 1⁄4 cup pure maple syrup
- 1⁄4 cup heavy whipping cream or 1⁄4 cup half-and-half
- 2 cups powdered sugar
- kosher salt, a pinch
- 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.