This recipe is inspired by the pumpkin scones at Foster’s Market in Durham and Chapel Hill, North Carolina.
- 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 purée
- 1 egg yolk beaten with 2 Tbs. milk
- 1 Tbs. granulated sugar mixed with 1 Tbs. brown sugar, optional
- 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 purée 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.
When serving sparkling wine with brunch, offer a wine that will drink well on its own and that can go into a mimosa. Try Guy Bossard Cuvée Ludwig Hahn Sparkling (Organic).
- Serving Size: Makes 1 Dozen
- Calories: 450
- Carbohydrate Content: 51 g
- Cholesterol Content: 80 mg
- Fat Content: 24 g
- Fiber Content: 2 g
- Protein Content: 7 g
- Saturated Fat Content: 15 g
- Sodium Content: 200 mg