Ginger Sweet Potato-Pecan Scones w/Sweet Whipped Butter

I have to admit I love scones!  And, was thrilled to work on a Sweet Potato rendition of some of my favorite flavors.  This scone was truly a labor of love.  The blend of unique spices and flavors really made it worth the effort it took to create them!  And, smothering them warm with a sweet whipped butter just melts in your mouth!   

Anyway, enough gabbing....here's the recipe.  Enjoy!

1 ½ cups plain flour; sifted and divided
¼ tsp salt
1 tsp baking powder
1/4 cup sugar plus 1 tsp
¾ cup mashed sweet potato; cooked and cooled
2 tbs butter; softened
1 egg; lightly beaten
1 tsp dried marjoram
1 tsp fresh ginger zest
½ cup Colby Jack/Monterey cheese blend; shredded
½ cup chopped pecans; toasted
1 tbs honey
1 tbs heavy cream or milk.
Sweet whipped butter

1. Preheat oven to 400 degrees. Spray a 10” baking pan with cooking spray and set aside.

2. In a medium mixing bowl sift together 1 cup flour, salt and baking powder. Stir in sugar.

3. In another mixing bowl mix together sweet potato, butter and egg. Stir flour in 3rds to sweet potato mixture, add in marjoram, ginger zest, honey, pecans and cheese. Stir well to mix.

4. Slowly add in additional ½ cup sifted plain flour until dough becomes soft and easy to handle. Turn dough out onto prepared pan. Cut into 8 equal wedges. Brush top of dough with cream or milk. Sprinkle with 1 tsp sugar.


5. Bake for 20-22 minutes or until slightly brown on top

6. Serve warm with sweet whipped butter. Yum! Yum!