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Sweet Potato–Sage Scones
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Sweet Potato–Sage Scones
Makes 16
These golden-hued savory scones get their fantastic taste from mashed sweet potato, Gruyère cheese, and fresh sage. Serve this seasonal bake with clotted cream and orange marmalade for the perfect teatime.
3 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon granulated sugar
1 tablespoon lightly packed chopped fresh sage
½ teaspoon fine sea salt
½ cup cold unsalted butter, cubed
¾ cup (3 ounces) shredded Gruyère cheese
1 cup plain mashed sweet potatoes*, room temperature
1 cup plus 2 tablespoons cold heavy whipping cream
1 large egg, lightly beaten
• Preheat oven to 375°. Line a baking sheet with parchment paper.
• In a large bowl, whisk together flour, baking powder, sugar, sage, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in ½ cup cheese.
• In a medium bowl, whisk together potatoes and cream. Add to flour mixture, stirring with a fork just until a dough starts to come together. Working gently, bring mixture together with hands until a dough forms.
• Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 2 to 3 times. Using a rolling pin, roll out dough to a
