Breakfast / Brunch
Blueberry-Sweet Potato Scones
Roasted sweet potatoes add natural sweetness and vibrant color to these easy-to-bake Blueberry-Sweet Potato Scones.
Ingredients
Instructions
Preheat oven to 425°. Line a 14-inch round cast-iron baking pan with parchment paper.
Pulse together flour, sugar, baking powder, cinnamon, salt, and nutmeg in the work bowl of a food processor until combined. Add butter, and pulse until mixture is crumbly. Transfer mixture to a medium bowl; stir in mashed sweet potato and ⅔ cup cream just until combined.
Turn out dough onto a lightly floured surface, and knead just until dough comes together. Pat dough to ½-inch thickness. Sprinkle ½ cup blueberries on top. Fold dough in half, and shape into an 8-inch circle. Sprinkle remaining ¼ cup blueberries on top of dough, gently pressing into dough. Using a sharp knife or bench scraper, cut dough into 8 wedges. Transfer wedges to prepared pan.
Whisk together egg and remaining 1 teaspoon cream in a small bowl; brush onto scones.
Bake until golden brown, 20 to 25 minutes. Let cool on a wire rack for 5 minutes.
Whisk together confectioners’ sugar and syrup in another small bowl until smooth; drizzle onto warm scones.