Sweet Potato Scones

By swirlycinnacakes on March 21, 2008

25 Characters Max

Enter Time:

:
:
Start

You can create up to five timers

Ingredients

    1. 1 tablespoon butter, room temperature
    2. 1/2 cup sugar
    3. 1/2 teaspoon salt
    4. 1 large egg
    5. 1 cup sweet potato, mashed and at room temperature
    6. 2 cups all-purpose flour
    7. 2 teaspoons baking powder

Directions

  1. Preheat oven to 425F and line a baking sheet with parchment paper.
  2. In a large bowl, beat together butter, sugar and salt. Beat in egg, then the mashed sweet potato. Stir until smooth.
  3. Sift in flour and baking powder. Stir until flour is completely mixed inches Dough should be slightly sticky, but not wet. If it is wet (i.e. if your sweet potatoes were unusually moist) add an additional tbsp or two of flour.
  4. Turn dough onto a lightly floured surface and knead three or four times before shaping into a rectangle and rolling out to 3/4 inch thickness. Use a 2 1/2 inch cookie cutter to cut rounds. Reroll dough once and continue to cut rounds. Place all on prepared baking sheet.
  5. Bake for about 15 minutes, until golden.
  6. Cool on a wire rack, or eat warm.
 
© 2013 Scripps Networks, LLC. All Rights Reserved.