Ingredients for Maple Cinnamon Sweet Potato Scones With Pecans
- 1 cup all-purpose flour (or whole wheat flour)
- 1 ½ cups oat flour
- 2 tsp baking powder
- ½ cup brown sugar
- ½ tsp salt
- ½ cup cold unsalted butter
- 1 ½ cups cooked and mashed sweet potato
- 1 tbsp ground cinnamon
- ½ cup chopped pecans
- Cinnamon Baking Chips
- ½ cup buttermilk
- 2 tbsp maple syrup
- Vanilla Extract
- Milk for brushing (a couple of tablespoons)
- Sugar
- Ground Nutmeg
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How to Make Maple Cinnamon Sweet Potato Scones With Pecans
- Preheat oven to 375°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the dry ingredients: 1 ½ cups oat flour, 1 cup all-purpose flour, ½ cup brown sugar, 2 tsp baking powder, ½ tsp salt.
- Cut in ½ cup cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add 1 ½ cups cooked and mashed sweet potato (reserve ½ cup for parrots or yourself!). Gently mix to combine.
- Stir in ½ cup chopped pecans and 1 tbsp ground cinnamon.
- In a separate bowl, whisk together ½ cup buttermilk, 2 tbsp maple syrup, and 1 tsp vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Add 1-2 tablespoons more buttermilk if needed to form a soft dough.
- Turn the dough out onto a lightly floured surface and gently knead a few times until smooth.
- Divide the dough into 4 equal portions and shape each into a round.
- Place the scones onto the prepared baking sheet.
- Cut a 5mm deep cross on the top of each scone.
- In a small bowl, combine 2 tbsp brown sugar, 1 tsp cinnamon, and ¼ tsp ground nutmeg.
- Brush the tops of the scones with a little milk and sprinkle generously with the cinnamon-sugar mixture.
- Bake for 15-23 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Check at 15 minutes.
- Let cool slightly on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
50g
Fat
24g
Carbs
18g
