...celebrating flavorful food
a small, light, biscuitlike quick bread made of oatmeal, wheat flour, barley meal, or the like.
by Susan Andrews
(originally at Annie's Eats)
2 cups all purpose flour
1/2 cup brown sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
8 tsp cold butter
3/4 cup mashed sweet potato
1/4 cup sour cream or greek yogurt
top with melted butter and a sprinkle of cinnamon and sugar
Preheat oven to 425
Mix all dry ingredients together in a bowl.
Cut butter into chunks and add to dry ingredients.
Using a pastry blender, cut butter into dry ingredients until mixture is crumbly and butter is pea sized.
In another bowl mix together mashed sweet potato and sour cream.
Add to dry ingredients.
Mix until somewhat combined. If it seems too dry then add a little cream and blend some more.
Mixture will still be crumbly.
Dump onto floured surface and knead just until dough comes together.
When your dough comes together roll into the desired shape about 3/4 of an inch to an inch thick.
Cut into desired size.
Transfer to baking sheet sprayed with cooking spray.
Brush with melted butter and sprinkle with cinnamon and sugar.
Place in preheated oven and bake for 18-25 minutes.
While your scones are baking prepare your butter.
Maple Cinnamon Butter
1/4 tsp cinnamon
4 tsp maple syrup
4 tbsp butter
pinch of salt
Mix all butter ingredient together and set aside.
When your scones are done remove from oven and let cool for a few minutes.
Now the best part, cut one open and slather with maple cinnamon butter!