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Sweet Potato Scones all-purpose flour granulated sugar baking powder salt ground cinnamon ground ginger nutmeg allspice butter mashed sweet potato eggs vanilla Maple Glaze powdered sugar maple syrup water
Line a baking sheet with parchment paper or a Silpat liner.In a large bowl, add the flour, sugar, baking powder, salt, and spices. Cut the cubed cold butter into the flour mixture until it is crumbly.
In a small bowl whisk together the sweet potato puree, egg, and vanilla until smooth. Add the mixture to the dry ingredients and stir until it's moistened and the dough holds together. If needed add a tablespoon or two of milk or cream.
Transfer the dough onto a sheet of parchment or a lightly floured surface. Pat into a circle and fold the dough over 2 to 3 times.For petite scones, divide the dough in half and pat them into 5-inch circles and about 3/4-inch thick. For larger scones, form 1 larger disk about 3/4 to 1-inch thick.
Brush circle with milk or cream and use a knife to cut the dough circle. For petite scones, cut each disc into 6, for larger scones, cut the circle into 8 wedges. Pull each wedge away from the circle and transfer to the lined sheet.
For the best texture and highest rise, place the pan of unbaked scones in the freezer for 30 minutes. While the scones are chilling, preheat the oven to 400℉.
Bake for 15 to 20 minutes or until risen and golden for the petite scones, and 20 to 22 minutes for the larger scones. A toothpick inserted in the middle should come out clean without wet crumbs. Serve warm.
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