Sweet Potato Butterscotch Scones

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 6 tablespoons unsalted butter
• 1/3 cup sweet potato puree (see head note)
• 1/3 cup soy milk (or milk/cream of your choosing)
• 1/3 cup brown sugar
• 1 teaspoon vanilla
• 1/4 cup butterscotch chips

1. Heat oven to 425u0b0 F and line a baking sheet with parchment paper.
2. Cut the butter into small pieces, put the pieces into a small bowl, and set it in the freezer.
3. Whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger in a medium-sized bowl. Set the bowl into the freezer.
4. In another small bowl, whisk together the sweet potato puree, soy milk, brown sugar, and vanilla. Set this bowl in the freezer and remove the butter and the bowl with the flour mixture.
5. Cut the butter into the flour mixture until the mixture looks like coarse crumbs, and you still have small pieces of butter visible.
6. Stir in the sweet potato mixture -- it will look very dry and crumbly, don't panic -- and then stir in the butterscotch chips.
7. Knead just long enough until the dough comes together -- too long and the dough will get sticky. I like to do this right in the bowl, but you can also dump it out onto a counter.
8. Form the the dough into a circle, about 1 inch thick, then slice it into 8 wedges. Put the scones on the baking sheet, and bake for about 15 minutes or until the scones are light brown on the bottom.

flour, baking powder, salt, ground cinnamon, ground nutmeg, ground ginger, unsalted butter, sweet potato puruee, soy milk, brown sugar, vanilla, butterscotch chips

Taken from food52.com/recipes/33250-sweet-potato-butterscotch-scones (may not work)