Whole wheat sweet potato scones

dsc02749 Whole wheat sweet potato sconesThere are a lot of great things about fall.

Apple picking. Scarves. Changing leaves. Crisp, cool air. Cute boots. Sleeping with the windows open, snuggled under a pile of blankets. Structured jackets. Apple cider.

Mostly clothes and food.

Fall clothes > summer clothes.

And my absolute favorite fall foods? Sweet potatoes and squash. My family pretty much lives off them from September through Christmas.

Especially sweet potatoes.

dsc02726 Whole wheat sweet potato sconesI suppose it is fitting that one of my parents’ dogs kind of resembles a sweet potato…

emmy sleeping Whole wheat sweet potato scones

Get a glimpse of her from behind and the resemblance is uncanny…

So. These scones.

dsc02735 Whole wheat sweet potato sconesThe scones themselves are nicely spiced and not overly sweet. The whole wheat flour lends a nutty taste and texture that is only enhanced by the presence of chopped pecans.

They’re pretty darn good as-is.

But why stop there?

dsc02739 Whole wheat sweet potato sconesWhy not drizzle them with a brown sugar vanilla glaze?

dsc02745 Whole wheat sweet potato sconesThat’s what I thought.

Whole Wheat Sweet Potato Scones with Brown Sugar Vanilla Glaze

Makes 8 scones

For the scones:

2 cups whole wheat flour

1/3 cup brown sugar

1/2 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons butter, chilled and cut into pieces

1/3 cup chopped pecans

1/2 cup buttermilk + 1 tablespoon, divided

1/2 cup cooked, mashed sweet potato

1 teaspoon vanilla

For the glaze:

1/2 cup powdered sugar

2 tablespoons light brown sugar

1/4 teaspoon vanilla

1 tablespoon milk

Preheat oven to 400 degrees. Grease a baking sheet or line with parchment paper.

In a large bowl, combine dry ingredients. Using a pastry blender, cut butter into dry ingredients until the mixture resembles coarse sand with a few pea-sized pieces. Stir in the pecans.

In a separate bowl, wisk together the sweet potato, 1/2 cup of buttermilk and vanilla. Add to the flour mixture; stir until just combined. On a floured surface, knead the dough 7 or 8 times. Pat the dough into a circle 1/2 inch thick. Cut into 8 wedges and transfer onto your prepared baking sheet. Brush with remaining 1 tablespoon of buttermilk.

Bake for 12-14 minutes or until the edges just start to turn golden. Transfer to a rack to cool.

While scones are cooling, whisk together powdered sugar, brown sugar, vanilla and milk for your glaze. Drizzle the glaze over the top of the cooled scones.

**Tip: Don’t have any buttermilk? Don’t let that stop you from enjoying these scones! Simply take 1 tablespoon of vinegar or lemon juice, and add enough milk to equal 1 cup of liquid. Allow to sit for 5 minutes and – voila! – buttermilk.

Comments

  1. I love you little recap of “Fall clothes > summer clothes.” Seriously–it’s a mathematical truth. =)
    Great looking scones too, by the way. I think I will eat them while wearing cute boots and a structured jacket.

  2. We just had these scones for breakfast! They were so yummy, and I easily convinced myself that they were good for me because of the sweet potato in them. As a result, I ate two of them. I decided to put the pecans in the oven while it was preheating, which allowed them to become nicely toasted before adding them to the scone mixture. So good!!

  3. These looked so good I made them with what I had in the house. Substituted pumpkin and raisins for sweet potatoes and pecans. Also used light vanilla soy milk instead of buttermilk. Needed a little extra flour but they came out – Awesome! Next time the real thing!

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