Sweet potato is our family's favorite during winter. So I was excited to find a recipe I can use for breakfast while enjoying a cup of latte. Enjoy!
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
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.
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.
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 sparkling sugar if desired (I omitted but it would look lovely.)* 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.