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- For the Scones:
- ¾ pound sweet potatoes (about 3 small)
- 4 cups all-purpose flour
- ⅔ cup granulated sugar
- 4½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup cold unsalted butter, cut into 1 tablespoon-size pieces
- ½ cup heavy cream
- ½ cup buttermilk
- For the Maple Cream Glaze:
- 2 cups powdered sugar
- ¼ cup pure maple syrup
- ¼ cup heavy cream
- Pinch of kosher salt
View Full Recipe at Brown Eyed Baker
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 12 servings | |
| Calories 431 | |
| Calories from Fat 164 | 38% |
| Total Fat 18.7g | 23% |
| Saturated Fat 11.6g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 562mg | 23% |
| Potassium 154mg | 4% |
| Total Carbs 61.25g | 16% |
| Dietary Fiber 1.9g | 6% |
| Sugars 25.08g | 17% |
| Protein 5.29g | 8% |
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