January 14, 2014

Sweet Potato Scones

I have a thing for scones. I used to think they were just over-baked biscuits, until I made them myself. My first take at homemade scones was with my Candy Cane Scones and they were so delicious I think I may have eaten the entire batch....maybe.



These sweet potato scones are not as flaky as others, but they are super moist thanks to the sweet potatoes and carrots. I still thought they needed a little something so I tossed on some orange poppy seed glaze for good measure.



My dough was stickier than it probably should have been, so I needed more flour than I probably should have...but everything worked out in the end! After you roll the dough out (about 1/2-3/4 inch thick), you can cut them with cookie cutters, but I always have an easier time using my pizza cutter. 




Sweet Potato Scones (adapted from bettycrocker.com)

2-2 1/4 C all purpose flour
1/3 C dark brown sugar
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/4 C (4 Tbsp) cold butter, cubed
1 C mashed sweet potato
1/2 C shredded carrot
1/4 C cream or milk
1 tsp vanilla extract

Preheat oven to 400ºF

In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Cut in the margarine with a pastry blender or fork until resembles course crumbs. Stir in sweet potato, carrot, cream and vanilla, just until combined. 

Turn dough out onto a lightly floured surface, turning to coat the dough. Roll dough flat to about 1/2 inch thickness. Cut into triangles with sharp knife (I use my pizza cutter) and place about 1 inch apart on an un-greased baking sheet.

Bake 18-20 minutes, until edges are golden brown. Remove to a wire rack to cool.

You could leave these as-is, but I added a simple glaze for aesthetics. 

Simple Orange Glaze
1 C confectioner's sugar
3-5 Tbsp orange juice (you could cut the orange flavor and just use milk/cream here if you prefer)
1/2 tsp vanilla extract
1 Tbsp poppy seeds (optional)

Whisk all ingredients together, incorporating liquid just a little at a time until you reach your desired consistency, and drizzle or pour over warm scones. 

2 comments:

  1. never would have thought to use sweet potatoes... This is something that I will have to try someday.

    ReplyDelete
  2. It's a really great baking ingredient because it adds subtle sweetness and tons of moisture!

    ReplyDelete

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