- We have the sweet potatoes cooling.
I want to get this ready before [INAUDIBLE] gets here.
Let's start by putting the dry mixes together--
2 cups all purpose flour--
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--1 tablespoon of baking powder, 2 tablespoons brown sugar--
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--and a 1/2 a teaspoon of salt, 1/4 teaspoon of allspice,
1/4 teaspoon cinnamon, and just a pinch of nutmeg.
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OK.
So we're going to blend that.
Great.
I'm going to grab my butter out of the refrigerator.
While I'm in here, I'm going to get
my sweet potatoes and my cream.
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OK.
So the butter I'm going to dice.
I wanted to keep it cold.
It's really going to make a big difference
in terms of the scones being nice and flaky.
The nice thing about making scones at home
is you don't need a special mold for them.
I'm going to form them by hand.
We'll add the butter to the food processor.
I'm using the food processor because the blade
will just cut the butter into little pebbles and mix it.
But I have to really control it by just pulsing it on and off.
There we go.
And that's all you need to do to it.
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You can see we have a nice little crumb, probably
like pea sized pieces.
It's OK to get flour on the board
because eventually we'll turn this whole bowl over
to the board and cut our scones.
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Fold in 3/4 of a cup of heavy cream,
just wetting the dry mix, not working it.
See how gently I'm stirring it.
That's our goal.
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Next what I'll do is I'll fold in my currants.
I like using currants.
They're a dried fruit.
They are very similar to raisins,
but they're a lot smaller.
They have a taste very similar.
It's just a little bit more concentrated.
We'll fold those in, and we'll fold
in our cooled sweet potatoes.
I know this looks like a lot of work,
but it's worth it to have these baking at home for you
to smell these spices, the cinnamon, and the allspice,
and the nutmeg.
You won't regret it.
See how the texture is a bit crumbly.
It seems dry.
But you'll see we'll work it, and we'll mold it together
with our hands, just kind of pressing it
as I pull it out of the bowl.
Let's use our bench scraper also to kind of pull it together.
Take your hands and just form it into one mass here.
Just keep pressing it.
And just work really carefully.
Don't overwork the dough.
Next, what I want to do is put a little flour
on my bench scraper.
This will help so they won't stick.
We're going to go into eight pieces.
So separate the halves, then make this one into a half.
OK.
There's the first one.
I love using a bench scraper because it
cuts but also can act as a spatula
and help you with lifting.
And if some of it starts to come apart,
just squeeze it together.
The dough will come together as it bakes.
Just make sure you leave some space between the scones.
So when they bake they're going to spread a little bit.
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Great.
There they are.
Put them in the oven at 425 degrees for, give or take,
20 minutes.
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OK.
Now we're going to make the icing for the scones.
Turn my pot on and melt a tablespoon of butter,
1/4 cup of brown sugar, and 3 tablespoons of heavy cream.
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I think the brown sugar icing is one of my favorite parts
of the scone.
It's just like that sweetness at the end.
It's a nice treat at brunch time.
So now 1/4 cup powdered sugar.
And we'll sift the powdered sugar.
I don't want lumps in the icing.
You can actually take your measuring spoon.
Kind of press it through like this to speed it up.
All right.
Next, I'll take my brown sugar butter and cream mix
and whisk it on top.
That'll be really smooth.
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Whisk it until all of the powdered sugar
melts and the icing is really smooth.
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The recipe makes just enough for the scones
that we're baking off.
So you won't have anything wasted here.
After the scones are cooled, we'll drizzle it on top.
It's just beautiful.