Description

These moist sweet potato scones are spiced with cinnamon & nutmeg, hints of orange and cardamom, studded with cranberries, and topped with a divine maple-pecan glaze making them the perfect holiday, or any day, breakfast treat!

Ingredients

2 cups flour

2 tsp. baking powder

½ cup brown sugar

1 tablespoon granulated sugar

¼ salt

½ teaspoon cinnamon

¼ teaspoon ground nutmeg

Dash of cardamom

1 stick unsalted butter/vegan butter grated

⅓ cup dried cranberries

1 teaspoon freshly grated orange zest

½ cup roasted or boiled sweet potato

½ cup + 2 tablespoons cold buttermilk/non-dairy milk

1 egg-see below for vegan substitute, beaten

1 tsp. Vanilla

Maple-Pecan Glaze

1 cup powdered sugar

3 tablespoons maple syrup

2 tablespoons unsalted butter, melted

1 tablespoon buttermilk

1 teaspoon orange juice

½ teaspoon freshly grated orange zest

½ cup pecans, chopped

Instructions

Preheat your oven to 400° F.
Prick the sweet potatoes all over with the tines of a fork and bake on a foil-covered pan 40-45 minutes, or until tender. Remove from the oven and let cool to the touch, about 10 minutes.
Cut the potato in half lengthwise, scoop out the flesh into a medium bowl, and mash with a fork. Cover the bowl and refrigerate until cool, at least 20 minutes.
In a mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, cardamom, and sugars until combined. Stir dry ingredients until well combined.
Add grated butter. Using your hand, pastry cutter, 2 forks, or 2 butter knives, cut the butter into the dry ingredients. It should look like a bowl full of small peas. Mix in cranberries and zest. Place this mixture in the fridge,
In a separate bowl, add buttermilk, egg, vanilla, sweet potato and combine.
Fold in your wet ingredients to your dry ingredients until just combined. It’s o.k. if there’s a little loose flour at the bottom of the bowl. Turn dough out onto parchment paper
On parchment paper, use your hands to shape the dough into a 7-8 inch circle that’s 1/2-1 inch thick. Cut the dough into 8 equal triangles and spread out onto the parchment paper. About 2 inches apart.
Using a pastry brush, use a little bit of the buttermilk to brush the tops of the prepared dough.
Bake on the center rack of a preheated oven for 18-20 minutes or until the edges are golden brown.
Make the glaze: While scones are baking grab a small bowl add all ingredients, except the pecans, and stir until combined and there are no lumps. Mix in pecans. and add all ingredients for your glaze.
Allow scones to cool slightly, drizzle glaze over warm scones, and serve. Enjoy!

Prep Time: 50
Cook Time: 20
Category: Breakfast