Soft, buttery pastry with roasted sweet potato, cinnamon, and sparkling sugar topping—ideal for breakfast or snacking.
# What you'll need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
→ Wet Ingredients
06 - 1/2 cup cold unsalted butter, cubed
07 - 3/4 cup mashed roasted sweet potato (about 1 medium)
08 - 1/3 cup heavy cream, plus additional for brushing
09 - 1 large egg
10 - 1 teaspoon vanilla extract
→ Cinnamon Sugar Topping
11 - 2 tablespoons granulated sugar
12 - 1/2 teaspoon ground cinnamon
# Method:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon until well blended.
03 - Add cold, cubed butter to the flour mixture. Cut butter in using a pastry cutter or two knives until the texture resembles coarse crumbs.
04 - In a separate bowl, whisk together mashed roasted sweet potato, heavy cream, egg, and vanilla extract until smooth.
05 - Pour wet ingredients into dry ingredients and gently stir until just combined, being careful not to overmix.
06 - Transfer dough onto a lightly floured surface. Pat into a round approximately 1 inch thick.
07 - Cut dough into 8 wedges and arrange on the prepared baking sheet.
08 - Brush surface of each scone lightly with additional heavy cream. Combine cinnamon and sugar for the topping, then sprinkle mixture evenly over scones.
09 - Bake for 22 to 25 minutes, or until golden brown and baked through.
10 - Allow scones to cool slightly on a wire rack before serving.
