Home Family Art Homemade Frugal Living Travel

Friday, October 20, 2017

Purple Sweet Potato Scone Recipe

Personally I feel that fall has been hijacked by pumpkin spice everything for too long!  I love pumpkin but I've decided to move it to November.  Apples are our September thing (cider, homemade applesauce, etc) and October is now known for Purple Sweet Potatoes and various squash like Acorn and Butternut.  I like having theme months for foods.

The inspiration for this recipe was simple - I wanted a purple scone!  After making the earlier muffins and realizing how mild the flavor is, I decided to simply add a scoop to my favorite white chocolate scone recipe.

Full disclosure, I got the base recipe from a church function and I have no idea as to the origin.  I've changed the instructions as my understanding of recipe plagiarism is the list of ingredients cannot be copy righted but the instructions combined with how-to photos can be.  Henceforth these instructions are all my get-r-done fast style. 

Purple Sweet Potato Scone Recipe

  • 3 cups self-rising flour
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 cup non-salted butter
  • 1 egg
  • 1 cup buttermilk
  • 1 cup white chocolate chips
  • 6 oz purple sweet potato puree
Calories - 179 per scone, makes 18

Use a food processor to chop the white chocolate chips into tiny bits and then pour these into a small bowl.  Next, put one cup of flour into the same food processor with butter and pulse until combined.  I then move the flour/butter mixture into a Kitchen Aid mixer and add remaining dry ingredients.  

Mix egg and buttermilk in a small container and combine with the purple sweet potato.

Add all ingredients together and mix on high until well blended.  It will be very thick, you may need to dig the mixture off the whip and then continue mixing to get everything blended, a little more buttermilk might be needed to get everything combined.  It can't be too wet or it will be too sticky to roll so proceed with caution if you think more buttermilk is needed.

On a floured surface, roll the dough 3/4" - 1" thick.  I use a 2" circle cutter to make my scones, you could also go the traditional triangle route if that is your preference.  I continue rolling until all dough is used up, there is no such thing as wasted dough in this house.  The last scone is usually hand balled and flattened into a scone patty, much like you would make a hamburger.

Place the cut scones onto a cookie sheet and bake for 14 minutes at 325.  

I am not a fussy baker, I like things quick and easy as most of my baking is done while fielding requests from 4 kids!  Scone recipes like to say let the dough rest, turn scones in oven after 7 minutes, etc.  I've tried following these steps but to me the taste is the same as when I follow this quick method so this is my no fuss approach.

These scones were very well received.  The kids scarfed them down in 2 days flat.  I kinda miss them already!  Good thing I've got more purple sweet potatoes to bake!

No comments: