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This recipe is inspired by the pumpkin scones at Fosters Market in Durham and Chapel Hill, North Carolina.
- 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
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g