Sweet Potato Chai Scones
The colors of autumn are gorgeous, but the flavors of this season are pretty spectacular too.
I’m one of those people who would drink pumpkin spice coffee year-round, if I could. Chai tea comes in at a close second, and I love sweet potatoes in any form, from baked fries to creamy and mashed.
Paging through the September/October 2020 issue of Bake From Scratch magazine, I found a recipe for Sweet Potato-Chai Scones. They’re perfect for a chilly morning when you have a little extra time to bake a delicious fall treat. Plus, my husband, who generally doesn’t like sweet potatoes, enjoyed these scones. They’re definitely worth your time and effort!
- 2 cups all-purpose flour
- 1/4 cup firmly packed light brown sugar
- 1 3/4 teaspoons baking powder
- 1 1/2 teaspoons ground cardamom
- 1 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground black pepper
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup cold pureed cooked and peeled sweet potato (I saved a small potato after baking several at 400 degrees Fahrenheit for about an hour.)
- 1/3 cup cold heavy whipping cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon tightly packed orange zest
- 1 large egg, lightly beaten
- Sparkling sugar, for sprinkling
- Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, brown sugar, baking powder, cardamom, cinnamon, salt, ginger, cloves, and black pepper, breaking up any clumps of brown sugar by hand as needed. Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse crumbs.
- In a medium bowl, stir together sweet potato, cream, vanilla, and orange zest. Using a fork, gradually add sweet potato mixture to flour mixture, stirring until dry ingredients are moistened.
- Turn out dough onto a clean surface; gently knead 4 to 6 times to bring dough together. Roll or pat dough into a 1-inch-thick circle (about 6 inches wide), lightly flouring surface as needed to prevent sticking. Using a bench scraper or thin-bladed knife, cut circle into 6 wedges, and place at least 2 inches apart on prepared pan. Brush tops with egg, and sprinkle with sparkling sugar.
- Bake until golden brown, a wooden pick inserted into the center comes out clean, 15-18 minutes. Let cool on pan for 5 minutes. Serve warm.
The September/October issue of Bake From Scratch features many other recipes with mouth-watering fall flavors, including “Molasses-Swirled Sugar Cookies,” “Cinnamon-Sugar Pretzels,” “French Apple Cake,” “Pear-Almond Olive Oil Cake,” and “Black Forest Pie.” It’s available at Whitehall Public Library, and can be requested here.