Sweet Potato Scones with Brown Sugar Icing

Name: Sweet Potato Scones with Brown Sugar Icing
Yield: Makes 8 scones
Cuisine: American
Ingredients: 3 tbsp heavy cream; Kosher salt; 2 cups/255 g all-purpose flour; ½ cup/70 g dried currants; ¼ tsp ground cinnamon; 1 tbsp baking powder; ¼ tsp ground allspice; pinch of grated nutmeg; ¾ cup/180 ml heavy cream, chilled; ¼ cup/20 g powdered sugar; 1 sweet potato, peeled and diced; ¾ cup/170 g unsalted butter, cut into cubes and chilled, plus 1 tbsp; 3 tbsp firmly packed brown sugar; 1 tbsp unsalted butter; ¼ cup/50 g firmly packed brown sugar

Preparation info

Makes
8
scones

Difficulty
Easy

Appears in

Brown Sugar Kitchen

By Tanya Holland

Published 2014

About

A scone has a sweeter profile and a slightly cakier texture than a biscuit. I had an idea to infuse my sweet potato obsession into a breakfast treat, so I asked our baker to come up with a recipe for sweet potato scones and she nailed it. And who wouldn’t love anything topped with brown sugar icing?

Ingredients

Sweet Potato Scones

¾ cup/170 g unsalted butter, cut into cubes and chilled, plus 1 tbsp

Americas
United States
West Oakland
Brunch
Vegetarian
Bread
Breakfast

Method

To make the scones

In a wide sauté pan, melt the 1 tbsp butter over medium heat. Add the sweet potato and cook, stirring often, until it begins to soften, about 10 minutes. Add 1 tbsp of the brown sugar and cook, stirring often, until the sweet potato caramelize