I am back! It has been just about 4 months since I published my last post. Can you believe it? I actually wanted to be back a little sooner, but things don’t always work out the way you plan it, or at least for me. Better late than never. Right?
It feels really awesome to be back. I have missed all of you and I hope that you have missed me too.
There is one big change to my blog, I have moved to WordPress. I am thankful for my smart and talented daughter Lisa, who did the work for me. I know that she has put lots of hours into setting things up to the way that I wanted them, so I want to give a shout out to her! Thanks Lisa!!
Since I love scones the way I do, I couldn’t think of a better way to start back up than with a new scone recipe. I tried something that was new to me in scones… sweet potatoes.
Although I have always loved sweet potatoes I have never added them to a recipe for baked or savory dishes. In the past I have always loved them as a side dish. I decided it was time to shake things up a bit and feature them in some scones. Plus I found a new spice that I decided to throw in with the mix. At least this spice is new to me, cardamom, I love it.
I love these moist and tender scones. The cardamom went perfect with the sweet potatoes and is now my new favorite spice. I topped the scones with an icing that had a hint of cinnamon and cardamom for a bit more sweetness and flavor. These are perfect for Sunday morning or for that matter any day of the week.
- 2 1/2 cups flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cardamom
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon clove
- 8 tablespoons butter 1 stick
- 1 egg
- 3/4 cup baked mashed sweet potatoes
- 1/2 cup heavy cream
- 1 1/2 cup powder sugar
- 1/2 teaspoon soft butter
- Dash of salt
- 1/4 teaspoon cardamom
- 1/4 teaspoon cinnamon
- 7 to 8 tablespoons heavy cream
- In a large bowl combine the flour, sugar, baking powder, salt, and spices. Add butter and cut in with fork or a pastry cutter until the mixture is the texture of course meal.
- In a medium bowl beat an egg slightly, add the mashed sweet potatoes and cream. Add the sweet potato mixture to the dry ingredients and mix with a wooden spoon or by hand until the mixture comes together.
- Place the dough on a flour surface and form a 8 to 9 inch circle. Cut the circle into 8 wedges using a knife or my favorite a pizza cutter. Place on a prepared (greased with shortening or parchment paper) baking sheet.
- Place scones in an oven that has been preheated to 375 degrees F. Bake for 14 to 15 minutes or until lightly browned.
- Remove from oven and cool completely on a cooling rack.
- For the icing - combine the powder sugar, salt, cinnamon, cardamom, and butter, mix until combined. Add the heavy cream a tablespoon at a time until you have the right consistency. But until smooth. Drizzle of cooled scones. Enjoy!