Once again its another wonderful Fall day. My home is filled with wafts of pumpkin spice from one of my favorite lit candles. The scents of Fall always puts me in the mood to turn on my oven and bake something. This time I decided to switch up the traditional pumpkin confection for something that hits closer to home and my heart. Sweet potatoes have been a staple in my heritage and family celebrations for years. Why not conquer a traditional treat and add a little more soul and pizzaz. I’m sure we have all darted off to the king of gentrification coffee shop and picked up a pumpkin spice latte and the famous pumpkin scone during the season. Being that today is National Coffee Day I decided to make my own spin on a scone. Check out my recipe for Sweet Potato Scones below. Its filled with not only sweet potatoes but warm notes of nutmeg and a hint of orange. Delicious!
2 cups all purpose flour
1 tsp. baking powder
½ tsp. baking soda
1 tsp. cinnamon
½ tsp. fresh nutmeg
¼ tsp. salt
½ tsp. orange zest
½ cup (1 stick) cold butter, cubed
⅓ cup brown sugar, lightly packed
½ cup of pureed sweet potato
1 large egg
3 tbsp. buttermilk
2 cups confectioner’s sugar
½ tsp. of orange zest
1 tsp. vanila extract
2-3 tbsp of milk (I used almond )
orange food coloring (optional)
Preheat oven to 400F. Line cookie sheet with parchment paper.
In a large mixing bowl mix together flour, baking powder, baking soda, cinnamon, nutmeg, orange zest and salt. Add cubed butter using a fork to press butter into flour mixture, until combined and it resembles course sand. Set aside.
In a medium sized bowl add brown sugar and sweet potato, buttermilk and egg and stir until combined together. Add the wet mixture to the dry ingredients. Mix together using a spatula or your hands until it forms a dough.
Press the dough out onto a floured surface and form it into a disk about one inch thick. Cut disk into eight pieces. Bake at 400F for 15-20 minutes.
While scones are baking, in a small bowl whisk together confectioner’s sugar, orange zest, vanilla extract and milk. Whisk until the glaze is nice and smooth and runny. Add food coloring (optional).
Once the scones have cooled to room temperature. Dip the scones into the glaze to cover them completely. Sprinkle your Sweet Potato Pie Sprinkle Mix on top.
Devour and Enjoy!