11 December, 2012

Sweet Potato and Brown Butter Scones

Hey yo! I made these last night because I was craving a snack and the recipe kind of fell into the holiday recipe category!
I love scones so much their so easy and so simple in flavour and you can just snack on them whenever you want.

These scones are so good. Nutmeg is one of my favorite spices and it's flavour in the scone works so well with the sweet potato. I've demolished half of the tray.
The addition of the brown butter also provides a nutty taste to the scones, making it even harder to not go back for a second, or third, or in my case...fourth.

The scones almost taste like gingerbread, but you need to remember to put the tea towel over the scones after they come out of the oven - because I didn't and they went a bit tough..oop. But still delicious anyway.

The countdown to christmas also begins!

Sweet Potato & Brown Butter Scones
(adapted from this recipe, makes about 10)
1 3/4 cups (245 g) plain flour
1/4 tsp salt
1 tbsp baking powder
pinch of nutmeg
1 cup (250 g) cooked, mashed orange sweet potato
60g unsalted butter
1/4 cup (60 ml) milk (I used skim)
1 large egg, lightly beaten
2 tbsp brown sugar
To serve: Clotted cream & fresh strawberries, maybe a drizzle of maple syrup

Prepare your sweet potato first. I boiled mine until very tender, mashed and then set aside to cool. Place butter in a small saucepan on low heat and brown, swirling the mixture regularly so it heats evenly. Set aside. Preheat oven to 210°C (410°C). Sift flour, salt, baking powder and nutmeg into a small bowl. Stir together sweet potato, browned butter, milk, egg and brown sugar in a medium bowl. Cut flour mixture into the wet ingredients using a flat bladed knife until just evenly moistened.

Turn dough out onto a well floured work surface. With floured hands, gently pat (don't knead!) out to a 2-3cm-thick round (I like them thick, so I do 3cm). Cut into rounds with a 6 cm biscuit/scone cutter. Place rounds on a baking tray about 2.5 cm apart. Gather up remaining dough. Pat into a circle; cut out remaining scones. Brush tops of the scones with some extra milk using a pastry brush. Bake until golden, 12 to 15 minutes, cover with a clean tea towel once out of the oven to keep them soft. Serve warm with clotted cream and sliced fresh strawberries and maybe a little maple syrup if you wish.

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