Sweet Potato–Ginger Scones
Serves: 20
 
Ingredients
  • 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
Instructions
  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.
Notes
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/