Since the winter cold has decided to come back, I’ve been dreaming of some comfort food. Breakfast is always my favorite meal, so these sweet potato scones were a no brainer. The warm spices are good for the soul and literally make for the perfect flavor scone. The plus side is that they are healthy (ish). With the white whole wheat flour, sweet potato and Greek yogurt, they are on the hearty side. The best part is while they use white whole wheat flour, the taste is not at all overpowering. My husband, who hates the taste of whole wheat flour in general, actually enjoyed them. So I say win-win! They are super easy to throw together too. It took only a few minutes after I baked the sweet potatoes. I was able to make these in the evening so we could enjoy them in the morning. They also freeze really well, so you can enjoy them whenever you need a little comfort or something really delicious. I did not make the maple cinnamon butter the original recipe includes. I put some melted butter on the tops and sprinkled with coarse sugar. Personally, I think that’s all they need, but if you are feeling adventurous, go ahead and make that butter.
- 8 tbsp. unsalted butter frozen
- 3/4 cup sweet potato, mashed
- 1/4 cup Greek yogurt
- 2 cup white whole wheat flour, plus more for dusting
- 1/2 cup light 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. grated nutmeg
- 2 tbsp. butter
- coarse sugar, to sprinkle on tops of scones
- To bake the sweet potato, pre-heat the oven to 400 degrees. Prick 1-2 sweet potatoes with a fork, cover with foil, and bake for about an hour. I would check them at 45 min into baking to see if they are ready. You want to be able to pierce them easily with a fork.
- For the scones, place the oven rack in the middle position. Preheat the oven to 425 degrees.
- Combine the sweet potato and Greek yogurt in a small bowl and place in the refrigerator until you are ready to use.
- In a medium bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Whisk together.
- Grate the frozen butter on the holes of a large box grater, into the flour mixture. Toss with fingers until thoroughly coated. Do not over mix the butter. Fold in the sweet potato mixture, just until combined. The mixture will be fairly crumbly.
- Transfer the dough to a floured work surface and knead about 6-8 times, until the dough holds together. The dough will be sticky, so be sure to flour your hands generously.
- Shape the dough into a 12 x 4 inch rectangle. If the dough is hard to handle (too sticky) just pop it in the fridge for a few minutes to harden. Slice the rectangle, crosswise, into 4 equal rectangles. Cut each of those rectangles, diagonally to create 2 triangles. You should have 8 equal pieces.
- Transfer the cut dough to a lined baking sheet. Brush the tops of the scones with melted butter and then sprinkle with sugar. I was very generous with the sugar!
- Bake until the tops are golden brown, about 18-25 minutes. Transfer to a wire rack and let cool slightly before serving.
Original recipe from Annies Eats. Note, if you want to make the maple cinnamon butter to serve with these scones, you can find the recipe for that on the original post.