Ingredients
Wet Ingredients:
2 large eggs
1 cup of sweet potato puree (must be cold)
¼ cup whole milk (or half and half)
¼ cup packed brown sugar
1 Tablespoon vanilla
Dry Ingredients:
2 cups white flour
½ cup wheat flour
2 teaspoons baking soda
½ teaspoon sea salt
2 Tablespoons cinnamon
1 teaspoon ground ginger
Add: 3/4 cups cold butter
Glaze:
1 ¼ cup powered sugar
½ cup pure maple syrup
1 teaspoon vanilla
Preparation
Bake 1 medium sweet potato - purée n a food processor with a bit of water (just enough to make the puree). Cool and refridgerate.
Mix wet ingredients with whisk.
Place dry ingredients in a food processor and add 3/4 cup cold butter (stick & a half) - chopped Pulse food processor until butter is the size of small peas.
Fold dry ingredients into wet ingredients and mix. Batter will be stiff but a bit sticky. I typically just make “drop” scones, but if you want to make a more traditional cut scone, refrigerate batter so it is easier to roll-out.
Line baking sheet with parchment paper and bake at 350 for 15 - 17 minutes.
Remove scones from the oven, wait for 5 minutes and drizzle with 1 Tablespoon glaze.
