Tender scones packed with chunks of toasted marshmallow and drizzled with a delicious marshmallow glaze. Everything we love about sweet potato casserole packed right into a mouthwatering scone! Super easy and ready in less than an hour. What more could you ask for?
My favorite way to make the sweet potatoes for this recipe is to roast about 3/4 to 1 pound of them at 400°F until soft, about 40 to 45 minutes, let cool completely, then peel off the skin and mash. If you don’t feel like roasting the sweet potatoes, you can take the shortcut and use the canned ones. The roasted and mashed sweet potatoes give the scones a better texture and overall flavor, however, they taste great using canned potatoes too!
If you plan on serving these scones for Thanksgiving morning, give yourself a break and make them ahead of time! Just freeze them unbaked, then when you are ready to serve, pop them into the oven still frozen (you might have to add a few minutes to the baking time).
Tender scones packed with chunks of toasted marshmallow and drizzled with a delicious marshmallow glaze. Everything we love about sweet potato casserole packed right into a mouthwatering scone!
Yield: 8 scones
Prep Time: 20 minutes
Cook Time: 16 minutes
Total Time: 35 minutes
For the Scones:
1/2 cup roasted and mashed sweet potatoes
5-7 tablespoons half-and-half, divided
1 large egg
2 cups all-purpose flour
1/2 cup granulated sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
6 tablespoons cold butter, cut into 1-inch cubes
1 cup miniature marshmallows
For the Marshmallow Drizzle:
1/2 cup marshmallow creme
1 tablespoon heavy cream
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
In a small bowl, whisk together the sweet potato, 3 tablespoons half-and-half and egg; refrigerate until needed.
In the bowl of a food processor fitted with the metal blade, pulse flour, 1/4 cup plus 3 tablespoons sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until combined, about five 1-second pulses. Add butter and toss with a fork to cover in flour mixture. Pulse until mixture looks like coarse cornmeal flecked with pea-sized bits of butter, about 10 to 12 pulses. Transfer mixture to a large mixing bowl.
Add sweet potato mixture to flour mixture; fold with spatula until just combined. (add an additional tablespoon of half-and-half if not coming together). With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
Roll dough into an approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.
Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle marshmallows evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.
Brush tops with 2 tablespoons of heavy cream and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 14 to 16 minutes. Transfer to a wire rack to cool slightly.
To make the drizzle, in a small bowl combine marshmallow cream and heavy cream until combined and smooth. Drizzle over scones.
To roast sweet potatoes: roast about 3/4 to 1 pound of them at 400°F until soft, about 40 to 45 minutes, let cool completely, then peel off the skin and mash.