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Sweet Potato–Ginger Scones

Makes 20

2½ cups all-purpose flour
2 tablespoons granulated sugar
2 tablespoons firmly packed light brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon grated fresh ginger
½ teaspoon kosher salt
½ cup cold unsalted butter, cubed
¾ cup mashed baked sweet potato (approximately 1 large sweet potato)
⅔ cup plus 1 tablespoon cold heavy whipping cream, divided
2 tablespoons ginger cane sugar

• Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper.

• In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, cinnamon, ginger, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs.

• In a medium bowl, stir

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