Saddle up, friends. This morning I (Jess) am sharing one of my all-time favorite cool-weather treats: scones. And since sweet potato happens to be my go-to ingredient du jour, I decided to add it to this perfectly crumbly, just-sweet-enough little treat. I think I’ve made just about every version and flavor combo a scone could offer with high hopes of one day snagging my future husband, Prince Harry. Fingers crossed that he’s a sweet potato fan…though truth be told, I’d be willing to accommodate his flavor preference. (my backup cranberry version, perhaps?) Keep reading for this ridiculously yummy recipe…
SWEET POTATO SCONES
*recipe by Rebecca Rather, The Pastry Queen Christmas
- 3 orange-fleshed sweet potatoes (about 3/4lb.)
- 4 cups of all-purpose flour
- ½ cup of sugar
- 1 ½ tablespoon of baking powder
- ¼ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup (2 sticks) cold unsalted butter, cut into tablespoon sized slices
- ½ cup of heavy whipping cream
- ½ cup of buttermilk
- Pre-heat the oven to 400F. Lightly grease a baking sheet. Prick the sweet potatoes a few times with a fork and bake them on a prepared baking sheet until tendered for 30-40 minutes. Remove from oven and let them cool to touch, about 10 minutes. Cut them in half lengthwise and scoop out flesh and place in a medium mixing bowl, and lightly mash with a fork. Cover the bowl and refrigerate until cool, at least 20 minutes. (Warm potatoes will melt the cold butter, keeping the scones from attaining their optimum lightness and tenderness.)
- Increase the oven temperature to 425F. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Use your hands or a 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 the cream and lightly stir into the flour mixture. Add the remaining 1/4 cup of cream and the buttermilk and stir until just mixed. Do not overwork the dough.
- Place the dough on a lightly floured work surface. Lightly coat your hands with flour and form the dough into two round disks. Cut the disks into 6 triangles. Bake on an un-greased baking sheet for 15-20 minutes, until the scones are a light golden brown. Transfer to wire rack for cooling.
*For the glaze, I just mixed powdered sugar, a splash of milk and a teeny bit of vanilla.