Sweet Potato Scones

Preheat the oven to 400F. Lightly grease a baking sheet.

Prick the sweet potatoes a few times with a fork and bake them on the prepared baking sheet until tender, about 30 to 40 minutes. Remove from oven and let them cool to touch, about 10 minutes. Cut them in half lengthwise and scoop out the flesh; place in a medium mixing bowl and lightly mash with a fork. over the bowl and refrigerate until cool, at least 20 minutes. (Warm potatoes will melt the cold butter, keeping the scones from attaining their optimum lightness and tenderness.)

Increase the oven temperature to 425F. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Use your hands or a pastry cutter to incorporate the butter into the flour mixture until the dough is crumbly and contains lumps the size of small peas. Add the cooled sweet potatoes and 1/4 cup of the cream and lightly stir into the flour mixture. Add the remaining 1/4 cup of cream and the buttermilk and stir until just mixed. Do not overwork the dough.

Place the dough on a lightly floured work surface. Lightly coat your hands with flour and form the dough into a 3/4 inch-thick rectangle. Cut the dough into 12 triangles. Bake on an ungreased baking sheet for 15 to 20 minutes, until the scones are a light golden brown. Transfer to wire rack for cooling.