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Sweet Potato Scones

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Course: Breakfast, Snack
Cuisine: American
Servings: 8 scones
Author: Dawn


  • 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
  • Icing-
  • 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!