Sweet Potato Scones

• Wet Ingredients:
• 2 large eggs
• 1 cup of sweet potato puree (must be cold)
• 1/4 cup whole milk (or half and half)
• 1/4 cup packed brown sugar
• 1 Tablespoon vanilla
• Dry Ingredients:
• 2 cups white flour
• 1/2 cup wheat flour
• 2 teaspoons baking soda
• 1/2 teaspoon sea salt
• 2 Tablespoons cinnamon
• 1 teaspoon ground ginger
• Add: 3/4 cups cold butter
• Glaze:
• 1 1/4 cup powered sugar
• 1/2 cup pure maple syrup
• 1 teaspoon vanilla

1. Bake 1 medium sweet potato - puree n a food processor with a bit of water (just enough to make the puree). Cool and refridgerate.
2. Mix wet ingredients with whisk.
3. Place dry ingredients in a food processor and add 3/4 cup cold butter (stick & a half) - chopped
4. Pulse food processor until butter is the size of small peas.
5. Fold dry ingredients into wet ingredients and mix. Batter will be stiff but a bit sticky. I typically just make "drop" scones, but if you want to make a more traditional cut scone, refrigerate batter so it is easier to roll-out.
6. Line baking sheet with parchment paper and bake at 350 for 15 - 17 minutes.
7. Remove scones from the oven, wait for 5 minutes and drizzle with 1 Tablespoon glaze.

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Taken from www.epicurious.com/recipes/member/views/sweet-potato-scones-50076886 (may not work)