As Mississippi unthaws from a historic ice storm, Malcolm and Carol are back to talk about their experience of the past couple of weeks and what they have been eating during these crazy days. For one of our host's popcorn has been on the top of that list. Also as we move through Black History Month, Martina Barksdale rejoins the show to give an update about the Culinary Clash competition. Lastly, we celebrate National Cook a Sweet Potato Day with our sweet potato queen, April McGreger.
Sweet Potato Scones
(Recipe courtesy of April McGreger)
For the scones:¼ cup cold heavy cream¾ cup cold buttermilk1½ cups cold mashed sweet potatoes 5 cups pastry or all-purpose flour1 tablespoon plus 1 teaspoon baking powder1 teaspoon kosher salt⅔ cup sugar½ teaspoon ground cardamom⅛ teaspoon freshly grated nutmeg3 sticks very cold unsalted butter, cut into 1-inch pieces2 teaspoons finely grated lemon zest½ cup chopped crystallized gingerFor the topping:¼ cup cream¼ cup turbinado sugar⅛ teaspoon ground cardamom
Directions (makes 1 dozen):Preheat the oven to 400°. Line a baking sheet with parchment paper.In a small bowl, whisk the cream and buttermilk into the mashed sweet potatoes.In a large bowl, sift together the flour, baking powder, salt, sugar, cardamom, and nutmeg. Cut the butter into the flour mixture with a pastry blender or a fork until it is the size of corn kernels. Stir in the lemon zest and crystallized ginger.Make a well in the center of the flour mixture and, working quickly, stir in the sweet potato mixture until the dough just comes together. Line a baking sheet with parchment paper and sprinkle it liberally with flour. Scrape the sticky dough onto the parchment paper. With floured hands, press the dough out into a rectangle about 1 1/2-inches thick. Using a floured 3 to 4-inch biscuit cutter, press out rounds and transfer them to the baking sheet, leaving a fingertips space between them. Brush each with heavy cream. Mix the turbinado sugar and ground cardamom in a small bowl and sprinkle evenly over the dough. Don’t worry about any excess flour on your parchment paper. Bake for about 30 minutes or until golden brown and cooked through. Serve warm or at room temperature.
Tip: Scones can be made in advance and frozen on a sheet tray. Once they are frozen completely, transfer the scones to a freezer bag for longer storage. Bake directly from frozen. You may need to add a couple of minutes to the baking time.
(Recipe Link)
Hosted on Acast. See acast.com/privacy for more information.
