Sweet Potato Marshmallow Scones
Everyone loves a sweet potato casserole on a holiday dinner table. The soft and tender sweet potatoes are encased in a brown sugar syrup and baked with toasty marshmallows. I wanted to create a scone that had all of the flavors of a sweet potato casserole, and after several tests, I nailed it.
First, this scone is soft, buttery, and flaky—no dry scones around here! Second, sweet potato puree, cream, and sour cream give it moisture and tenderness. Finally, it is full of pumpkin spice for autumnal warmth, maple syrup for a touch of natural sweetness, and mini marshmallows for that classic sweet potato casserole flavor.
These are perfect with a cup of coffee in the morning or as a dessert in the evening after a large meal with friends and family. Try these out, and let me know what you think! :)
Prep Time: 15 minutes | Cook Time: 30 minutes | 4 hours of chill time
Yields: 10-12 scones
Ingredients:
2 sticks cold butter, grated
3 1/4 cup all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
3 tsp pumpkin spice
1/2 tsp kosher salt
1/2 cup sweet potato puree (from 1 cooked medium sweet potato)
1 cup heavy cream
3 tbsp sour cream
2 tbsp maple syrup
2 cups mini maple marshmallows (regular ones are also fine!)
Method:
Take the butter straight from the fridge and grate it into a bowl using the large holes of a box grater. Then, put it back in the fridge while you prepare the other ingredients.
In a bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin spice.
In another bowl, whisk together the sweet potato puree, heavy cream, sour cream, and maple syrup until well combined and free of lumps.
Use your fingers to cut the butter into the dry ingredients. This is done by pressing the grated butter into the flour, which is called “cutting.” When you are done cutting the butter into the flour mixture, you will have pea-sized balls of butter throughout. This is what you want!
Add the wet ingredients to the dry, along with the mini marshmallows. Fold the wet ingredients into the dry until they are mostly combined. Towards the end, I like to use my hands to fold everything together in the bowl to get it as well combined as possible.
Turn the scone dough out onto a clean work surface and do a quick faux lamination. Divide the dough in half and press them down onto one another. Shape the dough into a 1-inch-thick rectangle. This will enhance the number of layers in your finished product. If there is leftover flour or marshmallows that do not combine with the scone dough, just press them into the top.
Wrap the dough well with plastic wrap and set it in the fridge to chill for 2 hours. Then, shape them into scones. I usually get around 10-12. Individually wrap each scone with plastic wrap, and place all of them in a big Ziplock bag, and freeze for at least 2 hours. I usually just keep these in the freezer and pull however many I want to bake out when I am ready. When you are ready to bake, preheat your oven to 350°F, and line a baking sheet with parchment paper.
Place the scones on the baking sheet, about 2 inches apart from each other. Bake the scones from frozen for about 30-40 minutes or until they are golden and a toothpick comes out the center of one scone clean.
Let cool. Serve and enjoy! These can be kept in an airtight container at room temperature for a few days.
