Sweet Potato Scones

Sweet Potato Scones

These delightful Sweet Potato Scones are full of flavor from nutmeg and turmeric.

Sweet Potato Scones
Yield: 15
  • 2 medium sweet potatoes, peeled and chopped
  • 2 cups all-purpose flour
  • ⅓ cup granulated sugar
  • 2¼ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon turmeric*
  • 4 tablespoons cold salted butter, cut into pieces
  • ½ cup plus 1 tablespoon cold heavy whipping cream, divided
  • ½ teaspoon vanilla extract
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. Place sweet potatoes in a medium saucepan, cover with water, and bring to a boil over high heat. Reduce heat to a gentle boil. Cook until sweet potatoes are tender when pierced with a fork, approximately 10 minutes. Drain well.
  4. In a mixing bowl, beat sweet potatoes at medium speed with a mixer until creamy and smooth. Let cool completely.
  5. In a large bowl, combine flour, sugar, baking powder, salt, nutmeg, and turmeric, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs.
  6. In a medium bowl, combine 1 cup sweet potatoes, ½ cup cream, and vanilla extract, stirring to blend. Add to flour mixture, stirring until mixture comes together. (If mixture seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  7. Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2-inch fluted round cutter, cut 15 scones from dough. Place scones 2 inches apart on prepared baking sheet.
  8. Brush tops of scones with remaining 1 tablespoon cream.
  9. Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
  10. Serve warm.
*Turmeric adds a beautiful color to the dough, but it is not necessary for the success of the scones. If omitted, the color of scones may be affected somewhat, depending on color of sweet potatoes.

Recommended Condiment: Cinnamon Whipped Cream (recipe follows)

Cinnamon Whipped Cream
Yield: 11/2 cups
  • 1 cup cold heavy whipping cream
  • 2 tablespoons confectioners’ sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  1. In a medium mixing bowl, combine cream, confectioners’ sugar, vanilla extract, and cinnamon. Beat at high speed with a mixer until stiff peaks form. Cover, and refrigerate until needed, up to a day.

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