During the winter months we often have baked sweet potatoes with dinner. I usually bake one or two extra to have for lunches and baking. This scone recipe is a great way to use leftover sweet potatoes. The scones make a lovely breakfast on a cold, snowy morning. They are gently spiced and the sweet potato keeps them moist. The dough comes together easily in the food processor.
Sweet Potato Scones
2 cups flour
3 tablespoons packed light brown sugar
2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon freshly ground cardamom
1/4 cup cold unsalted butter, diced
2/3 cup baked and cooled mashed sweet potatoes
1 cup + 1 Tablespoon heavy whipping cream
1 tablespoon turbinado sugar
Preheat oven to 375 degrees. Line a baking sheet with parchment. In a food processor combine flour, sugars, baking powder, salt, and spices. Pulse to mix. Add butter and pulse to the size of peas. Add mashed sweet potato and pulse to mix. Add 1 cup heavy cream and pulse until dough begins to form a ball. Turn dough out onto the parchment-lined baking sheet. Gently bring it together to form a round disc about 3/4-1 inch thick. Brush the top with the remaining 1 tablespoon of cream. Sprinkle with turbinado sugar then slice into 8 triangular pieces. Bake 30-35 minutes until fully baked in the center. Transfer to a rack. Let sit 5 minutes to cool slightly, then serve. Serves 4-6.