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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Itâs a sure sign of autumn when Lillian Julow whips up these tender, tasty treats for friends in Gainesville, Florida. Served warm, they also make a delicious addition to any special breakfast or brunch, she notes. Ingredients:
2-1/4 cups king arthur unbleached all-purpose flour |
1/4 cup packed brown sugar |
2 teaspoons baking powder |
1-1/2 teaspoons pumpkin pie spice |
3/4 teaspoon salt |
1/4 teaspoon baking soda |
1/3 cup cold butter |
1 egg, lightly beaten |
1 cup mashed sweet potatoes |
1/3 cup buttermilk |
Directions:
1. In a large bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, sweet potatoes and buttermilk; add to dry ingredients just until moistened.
2. Turn onto a lightly floured surface; with lightly floured hands, knead dough 10-12 times. Pat into an 8-in. circle. Cut into eight wedges.
3. Separate wedges and place 1 in. apart on a baking sheet lightly coated with cooking spray. Bake at 400° for 16-21 minutes or until golden brown. Cool on a wire rack for 5 minutes. Serve warm. Yield: 8 scones.
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