Christmas Morning Scones

marshmallow scones

The marshmallowy goodness of these flavorful scones is hard to beat.  Great with coffee.


1/2 cup Farmer's Market Sweet Potatoes
3 tablespoons half-and-half, plus more for drizzle
1 large egg
2 1/2 cups all-purpose flour
1/4 cup brown sugar
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
7 tablespoons cold butter, cut into 1-inch cubes
1 cup miniature marshmallows

Marshmallow Topping:
1/2 cup marshmallow creme
1 tablespoon half and half


Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. In a medium sized bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Add the butter a tablespoon at a time and combine with a pastry knife or your hands until the butter has reduced to pea-sized chunks. In a separate bowl, combine the sweet potato, egg, and half and half. Add the sweet potato mixture to the flour mixture. Stir to combine. Turn the dough out on a floured surface and knead a few times. If the dough is too sticky, add more flour or too dry, add more half and half. Fold in the marshmallows. Fold the dough in thirds, like a business letter, until the dough is in a rectangle shape. Cut the dough into three smaller rectangles. Cut each rectangle diagonally. Place triangle-shaped scones on parchment paper and back for 15 - 16 minutes. Meanwhile make the topping. Combine the marshmallow cream and half and half. Stir until combined. Remove scones and let cool completely on a wire rack. When cool, drizzle with topping.

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