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Categories:
flour brown sugar granulated sugar nutmeg baking powder baking soda salt unsalted butter golden raisins buttermilk puree egg yolk sugar
Viewed: 37 - Published at: 9 years agoIngredients
- 4 1/2 cups all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp. nutmeg
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 tsp. salt
- 3/4 lb. (3 sticks) unsalted butter, diced
- 1 cup golden raisins, optional
- 1 1/4 cups plus 2 Tbs. buttermilk
- 1 cup sweet potato puree
- 1 egg yolk beaten with 2 Tbs. milk
- 1 Tbs. granulated sugar mixed with 1 Tbs. brown sugar, optional
Method
- Preheat oven to 400F.
- Grease large baking sheet and set aside.
- Combine flour, sugars, nutmeg, baking powder, baking soda and salt in large bowl.
- Add butter and cut it in until mixture resembles coarse meal.
- Add raisins, toss to mix and set aside.
- Beat 11/4 cups buttermilk and the sweet potato puree in separate bowl until well combined.
- Add sweet potato mixture to flour mixture and mix just until dough begins to stick together; if dough seems dry, add remaining 2 tablespoons buttermilk.
- Turn dough out onto lightly floured surface and pat into two 6-inch rounds about 11/2 inches thick.
- Cut each round in half, then cut each half into 3 triangles for 12 pie-shaped pieces.
- Place scones on baking sheet about 1/2 inch apart.
- Brush tops with egg wash.
- Bake for 20 minutes, then sprinkle with sugar topping, if desired.
- Bake for 10 to 15 minutes more.
- Remove from oven and serve for breakfast, brunch or with dinner.
