These Sweet Potato Scones come together quickly and easily. A delicious recipe for breakfast, brunch and snacks. Great for holiday entertaining!
Yields1 ServingPrep Time10 minsCook Time20 minsTotal Time30 mins
2 1/4 cups whole wheat pastry flour
1/3 cup packed light brown sugar
1/4 cup granulated sugar
2 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
3/4 tsp salt
1/4 tsp baking soda
1 cup mashed sweet potatoes
1/3 cup buttermilk
1 large egg, lightly beaten
1 tsp vanilla bean paste (or vanilla extract)
1/2 cup cold butter, cut into 1/4 inch pieces
topping
1 egg yolk, lightly beaten
coarse sugar
1
Pre heat the oven to 400 degrees Fahrenheit with the rack in the middle. Line a baking sheet with parchment paper.
2
In the bowl of a food processor, pulse the dry ingredients until well combined.
3
Add in the mashed sweet potato, buttermilk, egg and vanilla. Mix until the dough just starts pulling away from the sides of the bowl.
4
Add in the butter, pulse until it looks like coarse crumbs.
5
Transfer the dough to a lightly floured surface. Pat into an 8 inch circle with lightly floured hands. Cut into 8 wedges. Brush the tops with the egg yolk and sprinkle with some sugar.
6
Bake for 18-21 minutes or until golden brown. Transfer to wire racks, cool for 5 minutes and serve warm.
Pre heat the oven to 400 degrees Fahrenheit with the rack in the middle. Line a baking sheet with parchment paper.
2
In the bowl of a food processor, pulse the dry ingredients until well combined.
3
Add in the mashed sweet potato, buttermilk, egg and vanilla. Mix until the dough just starts pulling away from the sides of the bowl.
4
Add in the butter, pulse until it looks like coarse crumbs.
5
Transfer the dough to a lightly floured surface. Pat into an 8 inch circle with lightly floured hands. Cut into 8 wedges. Brush the tops with the egg yolk and sprinkle with some sugar.
6
Bake for 18-21 minutes or until golden brown. Transfer to wire racks, cool for 5 minutes and serve warm.
AuthorMarla Meridith
