I always thought scones were hard to make. I don’t know who planted this idea in my head or why no one ever told me how easy they are (I’m lookin’ at you, Stacy!). Now that I’ve seen the light, I forsee a very scone-heavy fall coming (also a molly-heavy fall if I keep up this pace of scone-eating).
The first time I made this recipe, I kept it simple and made plain sweet potato scones. On subsequent attempts, I added in chopped apple, cranberries, and white chocolate chips. All are really good, but the plain one is not very sweet, so if you are like me and prefer your scones coated in sugar (as far as I can tell, Starbucks invented this with their pumpkin scone) you might add in apples or something to sweeten ’em up a bit.
Next time you make sweet potatoes for dinner, make one extra and save it for this recipe! (I bet this would work with canned sweet potato or pumpkin too)
Sweet Potato Scones, makes 8 scones, adapted from this recipe
-2 1/4 cup whole wheat flour (I found a new sprouted whole wheat flour at Whole Foods and it’s true love)
-1 t baking powder
-1 t baking soda
-1/2 t salt
-1 t cinnamon
-1 c mashed, cooked sweet potato (a little less than one medium sweet potato)
-1/2 c coconut oil, plus 1 T for brushing over the tops of the scones
-1 t vanilla
-1/4 cup maple syrup
-optional: 1/2 cup add-ins (apple, cranberries, white choc chips, or some combination of the three!)
Form a circle that is about the size of my outstretched hand. Just kidding, make a circle about 7 inches in diameter (yes, I have tiny, useless, can’t-even-reach-a-full-octave hands, it was the bane of my piano-playing career).
Bake for about 18 minutes (when I added apples, it took longer – more like 21 mins!). Enjoy with a latte <squeals>!!