At Farm to Fork 2023 these scones were served over a pork sausage gravy and topped with eggs, a goat cheese swirl and chives.
Sweet Potato Scones
A delicious addition to any breakfast, brunch, or tea party!
Ingredients
- 2 1/2 cups Flour unbleached white
- 1/3 cup Brown Sugar packed
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon salt
- 1 teaspoon rosemary finely chopped; if using fresh, microwave for 1 minute to dry
- 1/2 teaspoon nutmeg fresh, finely grated
- 1/2 cup unsalted butter chilled (optional, you can use a small amount of bacon grease when adding butter)
- 1/2 cup sweet potato puree
- 1 1/2 teaspoons vanilla extract
- 1/2 cup buttermilk
- 6 slices bacon cooked and diced
- 1 tablespoon heavy cream for brushing on top
Instructions
- Preheat oven to 400. If you are using raw bacon, cook bacon according to package and set aside to cool down.
- Pulse first seven ingredients together in a food processor with dough blade until mixed together. Add butter (and bacon grease if using) to processor and pulse, (you can use a pastry blender or 2 forks to mix as well), until mixture is crumbly.
- Mix together vanilla, buttermilk and sweet potato puree to large bowl. Add in dry ingredients to the wet mixture and stir until just combined. Fold in chopped bacon.
- Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times until ingredients are evenly distributed. Pat dough (you can also use a roller, but be gentle!) into two rounds approximately 1 inch thick. Cut each round into 10 triangles.
- Place on a baking sheet lined with a silpat or parchment paper, leaving room for them to expand. Brush tops with heavy cream.
- Bake for 15 minutes or until browned and risen.