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Recipe: Sweet Potato Scones

Authoradmin
DifficultyBeginner

These Sweet Potato Scones come together quickly and easily. A delicious recipe for breakfast, brunch and snacks. Great for holiday entertaining!

These Sweet Potato Scones come together quickly and easily. A delicious recipe for breakfast, brunch and snacks. Great for holiday entertaining! MarlaMeridith.com
Yields1 Serving
Prep 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.

Ingredients

 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

Directions

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.

Recipe: Sweet Potato Scones

~ Marla Meridith

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