To Make the Scones:

• Preheat the oven to 400 degrees F.
• Poke several holes in a sweet potato using a fork and wrap it in foil
• Place the wraped potato in the oven for 60 minutes or until very soft. Remove from the oven and allow it to cool slightly before placing it in the refrigerator to cool completely. When cooled, peel the skin away from the flesh, mash the flesh with a fork, and measure out one tightly packed cup of mashed sweet potato.
• Preheat the oven to 425 degrees F.
• In a mixer, combine the flour, baking powder, cinnamon, ginger, salt, and sugar.
• Cut in the cold butter, one tablespoon at a time (if you don’t have a mixer, use a pastry cutter or your hands).
• Add in the mashed sweet potato and mix together on medium speed until small beads form.
• Slowly pour in the cream and continue mixing until a moist (but firm) dough has formed.
• Take the dough in your hands and form a ball. Cut the ball in half and form each piece into a round, flat disk.
• Place each disk on a well-floured baking sheet.
• Cut each disc into 8 triangles and arrange the triangles so that they are at least one inch apart from each other.
• Bake the scones at 425 degrees F for 15 to 20 minutes