Yes, we’ve heard this not once, and we’ll be the first to admit that there’s work to be done our our refrigerated scones. But for the time being, we’re thrilled to introduce this oh-my-gosh-this-is-heaven made-from-scratch scone recipe! Yes, it’s not as convenient as popping a can, separating dough on pan and baking it. But I promise you, these Glazed Candied Ginger Sweet Potato Scones will be well worth your time and efforts!
And you know what the best part about it is? We’re sharing this recipe right around Thanksgiving, and we all know that there’ll be plenty of sweet potato dishes at the dinner table, possibly leftover for the day, the week after! Well, here’s the perfect recipe that will give your leftover sweet potato mash a delicious makeover!
You will Need:
2 cups Immaculate Baking Co.™ organic all-purpose flour
3 tablespoons packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 cup butter, melted
1/3 cup heavy whipping cream
1 cup sweet potatoes, drained, mashed (from 20-oz can)
1/4 cup chopped crystallized ginger
1/4 cup toasted chopped pecans
2 tablespoons butter
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 teaspoons milk
Let’s Get Bakin’!
- Heat oven to 425°F. In large bowl, mix flour, brown sugar, baking powder and salt. Stir in butter, whipping cream, sweet potatoes, ginger and pecans until soft dough forms.
- On ungreased cookie sheet, roll or press dough into 8-inch round. Cut into 8 wedges with sharp knife, but do not separate wedges.
- Bake 18 to 20 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Cool 20 minutes.
- In 1-quart saucepan, heat 2 tablespoons butter over medium heat, stirring constantly, just until light brown. Stir in powdered sugar, vanilla and milk, 1 teaspoon at a time, until smooth and spreadable (mixture will thicken as it cools). Drizzle over scones.