These wonderfully tender wedges will have you coming back for more.
Sweet Potato Streusel Scones
Makes about 10
- 2¼ cups all-purpose flour
- ¼ cup firmly packed dark brown sugar
- 2¼ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon kosher salt
- ½ teaspoon ground nutmeg
- ⅓ cup cold unsalted butter, cubed
- 1 (15-ounce) can cut sweet potatoes in syrup, drained and coarsely mashed
- ⅓ cup whole buttermilk
- 1 large egg, lightly beaten
- ¼ cup all-purpose flour
- ¼ cup sugar
- ¼ cup old-fashioned oats
- ⅛ teaspoon kosher salt
- ⅛ teaspoon baking powder
- 2 tablespoons unsalted butter, melted
- 1 cup confectioners’ sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 5 to 6 tablespoons heavy whipping cream
- Preheat oven to 375°. Spray a cast-iron wedge pan with baking spray with flour.
- For dough: In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, salt, and nutmeg. Using two forks or a pastry blender, cut in cold butter until mixture is crumbly.
- In a small bowl, stir together sweet potatoes, buttermilk, and egg. Gradually add sweet potato mixture to flour mixture, stirring with a fork just until dry ingredients are moistened.
- On a lightly floured surface, knead dough 10 to 12 times. Add about . cup dough into each prepared well. (You will have extra dough.)
- For streusel: In a medium bowl, combine flour, sugar, oats, salt, and baking powder. Add melted butter, tossing with a fork until moistened. Sprinkle about 1 tablespoon streusel over each portion of dough.
- Bake in batches until streusel is lightly browned and a wooden pick inserted in center comes out clean, about 23 minutes. Let cool in pan for 10 minutes. Run a knife around edges of scones. Remove from pan, and let cool completely on a wire rack.
- For glaze: In a small bowl, whisk together confectioners’ sugar, cinnamon, and nutmeg. Add cream, 1 tablespoon at a time, whisking until desired consistency is reached. Drizzle glaze over cooled scones.
No wedge pan? Grease a 10-inch cast-iron skillet; shape dough into an 8-inch circle, and cut into 10 wedges. Arrange in skillet, spacing evenly. Bake as directed.