Sweet Potato Scones with Maple Cinnamon Butter

Yield: 8 scones

INGREDIENTS

For the scones:

 8 tbsp. (1 stick) unsalted butter, frozen whole

¾ cup mashed sweet potatoes*

¼ cup Greek  yogurt

2 cups white whole wheat flour, plus more for dusting the work surface

½ cup light brown sugar

2 tsp. baking powder

¼ tsp. baking soda

½ tsp. salt

1 tsp. ground cinnamon

½ tsp. ground ginger

¼ tsp. grated nutmeg

2 tbsp. unsalted butter, melted

For the butter: 

4 tbsp. unsalted butter, softened but cool

¼ tsp. ground cinnamon

2-3 tsp. real maple syrup

Pinch of coarse salt

DIRECTIONS

  1. Adjust an oven rack to middle position and preheat to 425˚ F.  Grate the frozen butter on the holes of a large box grater. Stir together the mashed sweet potatoes and Greek yogurt in a medium bowl; refrigerate until needed.  Combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a medium mixing bowl.  Whisk to combine.  Add the grated butter to the flour mixture and toss with fingers until thoroughly coated.
  2. Add the sweet potato mixture to the dry ingredients and fold with a spatula just until combined.  Transfer the dough to a generously floured work surface.  Dust the top of the dough with flour, and knead with well floured hands, 6-8 times, just until the dough holds together in a ragged ball.  Add small amounts of flour as needed to prevent sticking.
  3. Shape the dough into a 12 by 4-inch rectangle. (If at any time during shaping the dough becomes warm or sticky, transfer to the freezer to chill for 5-10 minutes.)  Using a sharp, floured knife, cut the rectangle crosswise into 4 equal rectangles.  Cut each rectangle diagonally to form 2 triangles.  Transfer to a parchment lined baking sheet. Brush the tops of the scones with melted butter and sprinkle lightly with sugar if desired.  Bake until the tops and bottoms are golden brown, 18-25 minutes.  Transfer to a wire rack and let cool at least 10 minutes before serving.

To make the butter, combine all ingredients in a bowl and stir until well blended. Place on a piece of parchment or wax paper, roll into a log and freeze about 15 minutes to set. Serve with the warm scones

* If making in advance and freezing, place on the baking sheet and freeze for 20 minutes, then wrap individually and store in a freezer bag until needed. Bake directly from the freezer, adding just a few minute onto the baking time.

* If not mashing canned prepared sweet potatoes, make as follows: Heat the oven to 400˚ F; Prick 1-2 sweet potatoes all over with the tines of a fork. Wrap in foil and bake about 40-50 minutes or until the potatoes are tender and pieced easily with a fork. Let cool, then slice open, scoop the insides into a bowl and mash with a fork until smooth.

 

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