Sweet Potato-Ginger Scones with Cardamom Sugar

These are based on a very good recipe from Southern Living - but I scaled down the recipe (it calls for 5 cups of flour!). I generally make small batches of 6-8 scones, which is 2-3 cups of flour. I subbed a little whole-milk yogurt for buttermilk, and added a touch of cinnamon and vanilla. Crystallized ginger is one of my all-time favorite scone add-ins - chewy, spicy, and sweet. If you agree, you’ll also love my Matcha-Ginger Scones and Golden-Milk Scones.



3 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

3/4 teaspoon cinnamon

3/4 teaspoon cardamom

1/8 teaspoon nutmeg

5 tablespoons chilled unsalted butter, cut into pieces

zest of 1 lemon

1/2 cup crystallized ginger chips

1 teaspoon vanilla extract

1 large egg

1/2 cup sweet potato puree

1/4 cup whole-milk yogurt

1 tablespoon turbinado sugar

1/2 teaspoon cardamom


Preheat oven to 425°. In a large bowl whisk together flour, sugar, baking powder, and salt. Grate the stick of butter on the large holes of a box grater, then cut in to the dry ingredients with a pastry blender or fork. Toss in ginger chips and lemon zest, mixing lightly to combine. Whisk the yogurt, sweet potato, egg and vanilla. Slowly add to the dry ingredients, mixing with a fork until just combined. Knead a few times in the bowl until the ingredients are mostly integrated.

Turn out onto a lightly floured surface and pat into a 1"-thick round. Mix the turbinado sugar and cardamom in a small bowl. Brush the scone tops with a little milk or cream and sprinkle with the cardamom-sugar. Cut into 8 wedges and transfer to a parchment-lined baking sheet. Bake scones until golden brown, 15-20 minutes.