Sweet Potato Scones
The flavor of these lay somewhere between slightly sweet and mildly savory. They are perfect, delicate carriers for sweet and sour onion marmalade and pungent goat cheese.
1½ cup prepared sweet potato (see below)
2½ cup all purpose flour
1 tablespoon baking powder
¼ teaspoon baking soda
¼ teaspoon ground cayenne pepper
¼ teaspoon ground ginger
1 teaspoon salt
3 tablespoons brown sugar
1 stick cold butter, cut into cubes
2 tablespoons cold buttermilk
1) For the sweet potato: Pierce the potato several times with a sharp knife and microwave in high power for 3 minutes, turn it over and microwave for 3 minutes longer—until very tender. Allow to cool, then slice in half and scoop out the soft flesh.
2) Turn the oven on to 425F. In the bowl of a food processor, pile in the flour, baking powder, baking soda, cayenne pepper, ginger, salt and brown sugar. Pulse just a few times to combine. Add in the cold butter and pulse about 5-6 times just until it looks similar to sand then, add in sweet potato and buttermilk and pulse just a few times until it almost comes together. Dump out onto a clean, floured surface and knead 4 or 5 times, just to bring the dough together. Roll out into a rectangle roughly ½ to ¾ inch thick.
3) Spray a baking sheet with non-stick spray and set aside. Cut the dough into even, 4”X4” squares, then cut those in half on the diagonal to create triangles. Place on the baking sheet and bake for 12-14 minutes. Best served day of baking.
Makes 2-3 dozen