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Breads, Dough's |
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INGREDIENTS:
4 cps all-purpose flour
1 cp light brown sugar- (packed)
1 cp granulated sugar
1 tsp nutmeg
2 tsp baking powder
1 tsp baking soda
3 tsp salt
3 pound unsalted butter - (3 sticks) diced
1 cp golden raisins (optional)
1 cps buttermilk plus
2 tbs buttermilk
1 cp sweet potato purée
1 egg yolk beaten with
2 tbs milk
1 tbs granulated sugar mixed with
1 tbs brown sugar (optional)
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DIRECTIONS:
Preheat oven to 400 degrees. Grease large baking sheet and set
aside.
Combine flour, sugars, nutmeg, cinnamon, baking powder, baking
soda and salt in large bowl.
Add butter and cut it in until
mixture resembles coarse meal. Add raisins, toss to mix and set
aside.
Beat 1 1/4 cp s buttermilk and the sweet potato purée in separate
bowl until well combined.
Add sweet potato mixture to flour
mixture and mix just until dough begins to stick together if
dough seems dry, add remaining 2 tbs s buttermilk.
Turn dough out onto lightly floured surface and pat into two
6-inch rounds about 1 1/2 inches thick.
Cut each round in half,
then cut each half into 3 triangles for 12 pie-shaped pieces.
Place scones on baking sheet about 1/2 inch apart. Brush tops with
egg wash.
Bake for 20 minutes, then sprinkle with sugar topping, if desired.
Bake for 10 to 15 minutes more. Remove from oven and serve for
breakfast, brunch or with dinner.
Yield: 12 scones.
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