I knew that after stumbling on a recipe for some delightfully bright looking sweet potato scones that I would soon be turning them into mini bite-sized bits to snack on. They were as easy as any other kind of scones to make and were surprisingly fluffy and light with the perfect amount of sweetness to go with a jam or just plain butter. I’ve just been having them as is throughout the day…
The scones weren’t the height (or the shape) I usually like because I was aiming for quantity to share with my family and Leo as a test batch. Next time I would probably double the batch and turn them into thick yummy wedges. I’m thinking of maybe even adding a bit of rosemary too…though I’m not quite sure if that goes well with nutmeg.
Sweet Potato & Brown Butter Scones
via Raspberri Cupcakes
Makes 10 large scones or 24 mini scones
1 3/4 cups (245 g) plain flour
1/4 tsp salt
1 tbsp baking powder
pinch of nutmeg
1 cup (250 g) cooked, mashed orange sweet potato
1/4 cup (60g) unsalted butter
1/4 cup (60 ml) milk
1 large egg, lightly beaten
2 tbsp brown sugar
Sift flour, salt, baking powder and nutmeg into a bowl and set aside.
Boil one large sweet potato until tender, mash and let cooled down. Place butter in a saucepan and brown and set aside to cool down as well. Once they’ve both reached room temperature, stir together the sweet potato mash, browned butter, milk, egg and brown sugar in a large bowl.
Using a knife, cut in your flour mixture into the wet ingredients until it’s been evenly and well mixed. The dough will be wet and sticky.
Turn the dough into a well floured surface and gently pat into a circle and desired thickness. Once you’ve decided on how many you want, place the scones on a greased baking sheet and brush the tops with milk or an eggwash. Bake at 410 F for about 15 minutes or until golden.