Breakfast / Brunch
Sweet Potato Streusel Scone
Wonderfully tender, dusted with streusel and drizzled with a subtly spiced glaze, these Sweet Potato Scones are perfect for sharing with friends to inspire sweet conversation.
Ingredients
FOR THE DOUGH:
FOR THE STREUSEL:
FOR THE GLAZE:
Instructions
Preheat oven to 375°. Spray a cast-iron wedge pan with baking spray with flour.
For Dough: Whisk together flour, brown sugar, baking powder, cinnamon, salt, and nutmeg in a large bowl. Using two forks or a pastry blender, cut in cold butter until mixture is crumbly.
Stir together sweet potatoes, buttermilk, and egg in a small bowl. Gradually add sweet potato mixture to flour mixture, stirring with a fork just until dry ingredients are moistened.
Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 10 to 12 times. Add about ¼ cup dough into each prepared well. (You will have extra dough.)
For Streusel: Mix together flour, granulated sugar, oats, salt, and baking powder in a medium bowl. Add melted butter, tossing with a fork until moistened. Sprinkle about 1 tablespoon streusel over each portion of dough.
Bake in batches until streusel is lightly browned and a wooden pick inserted in centers comes out clean, about 23 minutes. Let cool in pan for 10 minutes. Run a knife around edges of scones. Remove from pan, and let cool completely on a wire rack.
For Glaze: Whisk together confectioners’ sugar, cinnamon, and nutmeg in a small bowl. Add cream, 1 tablespoon at a time, whisking until desired consistency is reached. Drizzle glaze over cooled scones.