Sweet Potato–Ginger Scones
Serves: 20
  • 2½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons firmly packed light brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon grated fresh ginger
  • ½ teaspoon kosher salt
  • ½ cup cold unsalted butter, cubed
  • ¾ cup mashed baked sweet potato (approximately 1 large sweet potato)
  • ⅔ cup plus 1 tablespoon cold heavy whipping cream, divided
  • 2 tablespoons ginger cane sugar
  1. Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, cinnamon, ginger, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs.
  3. In a medium bowl, stir together mashed sweet potato and ⅔ cup cold cream. Add sweet potato mixture to flour mixture, stirring until mixture is evenly moist. Working gently, bring mixture together with hands until a dough forms.
  4. Turn out dough onto a lightly floured surface, and gently knead 4 to 5 times. Using a rolling pin, roll out dough to a ½-inch thickness. Using a 2¼-inch fluted round cutter dipped in flour, cut 20 scones from dough, rerolling scraps as necessary. Place scones 1 inch apart on prepared baking sheets. Brush tops of scones with remaining 1 tablespoon cold cream. Sprinkle tops of scones with ginger cane sugar.
  5. Bake until edges are golden brown and a wooden pick inserted in centers comes out clean, approximately 12 minutes. Serve warm.
To make purchased Devonshire cream look especially pretty, let it come to room temperature, transfer it to a piping bag fitted with a rose tip (Ateco #125), and pipe it into a serving bowl. Cover gently with plastic wrap, and refrigerate until needed.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/sweet-potato-ginger-scones-recipe/