SWEET POTATO SCONES
Steps:
- Bake 1 medium sweet potato - purée n a food processor with a bit of water (just enough to make the puree). Cool and refridgerate. Mix wet ingredients with whisk. Place dry ingredients in a food processor and add 3/4 cup cold butter (stick & a half) - chopped Pulse food processor until butter is the size of small peas. Fold dry ingredients into wet ingredients and mix. Batter will be stiff but a bit sticky. I typically just make "drop" scones, but if you want to make a more traditional cut scone, refrigerate batter so it is easier to roll-out. Line baking sheet with parchment paper and bake at 350 for 15 - 17 minutes. Remove scones from the oven, wait for 5 minutes and drizzle with 1 Tablespoon glaze.
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