Sweet Potato Scones

Because I love you, and I do like to share, here is my scone recipe. I did take it from Betty Crocker, and I modified it because, well, I just have to. The original recipe is here: Sweet Potato Scones.

But this is the way I make them for my family, who inhale them! (It does make a lot.)

Sweet Potato Scones

2 1/4 cups flour (I do at least half whole wheat)

1/3 cup brown sugar

2 tsp baking powder

1 tsp cinnamon

1/2 tsp baking soda

1/2 tsp nutmeg

1/8 tsp cloves

1/4 tsp salt

1/4 cup butter

1 cup sweet potato puree (or pumpkin, canned is okay)

1/2 cup shredded carrot (which we occasionally leave out due to early morning laziness)

1/4 cup vanilla yogurt ( or blueberry yogurt or whatever kind you have,or buttermilk, or sour cream)

1 tsp vanilla

1 cup mini chocolate chips

Mix dry ingredients. Cut in butter using fork or pastry cutter till mixture looks like fine crumbs. Stir in sweet potato, carrot, yogurt, vanilla, and chocolate chips until dough just leaves side of the bowl. (It will be stickier if you used buttermilk instead of yogurt.)

Place dough on lightly foured surface and gently roll in flour to coat. Knead 10 times. Place ball on cookie sheet or pizza pan and flatten to 1/2" thick circle. (Or, if your'e like me, pour the bowl onto the pan and spread it into a circle with a spatula!)

If it isn't too sticky, you can cut it with a knife into wedges like a pizza, but do not pull dough away or seperate it.

Bake at 400 for 20 minutes or until the edges are light brown.

We like to glaze the top with a Powder sugar and milk glaze.