Sweet Potato Crumble Scones

 

Anything pumpkin can do; sweet potato can do it better! Case in point; these Sweet Potato Scones. I like that sweet potatoes are available year round. They puree silky smooth. Also, there is less water content, than sweet potato. That means you don't have to strain sweet potato, like you would pumpkin. Sweet potato is more flavorful, and lends itself better to spices. Then, there's the savory aspect. Pumpkin will only take you so far. With sweet potato, you have so many options: baked sweet potatoes, mashed sweet potatoes, roasted sweet potatoes. I can go on and on. 

 A Youtube baking demonstration is available, by clicking this link,

Even though I love sweet potato better than pumpkin; I realize people adore pumpkin. This recipe can be made into Pumpkin Crumble Scones. Just replace the sweet potatoes with pureed pumpkin. 

SWEET POTATO CRUMBLE SCONES

 

SWEET POTATO SCONES:

1 Egg

1 Cup sweet potato puree

2 Cups flour

2 Teaspoons baking powder

1/4 Teaspoon baking soda

1/2 Teaspoon salt

1/4 Cup brown! sugar

1 1/4 Teaspoon cinnamon

1/4 Teaspoon cardamom 

1/4 Teaspoon ginger

1/4 Teaspoon nutmeg 

6 Tablespoons butter, cold, chopped

Flour for shaping

 

CARAMEL SAUCE:

(See recipe Michelle’s Salted Caramel)

 

CARAMEL BUTTERCREAM FROSTING:

1 Cup powdered sugar

2 Tablespoons butter, softened

4 Tablespoons caramel

 

CRUMBLE:

1 1/4 Cups flour

1/4 Teaspoon salt

1/3 Cup sugar

1/2 Cup butter, softened

 

 

TO PREPARE SCONES: 

Set oven to 375. Line a baking sheet with parchment paper. Whisk egg and sweet potato puree, in a small bowl. Set aside. In a large mixing bowl, combine flour, baking powder, baking soda, salt, sugar, and spices. Using your fingers, press butter into flour mixture. Flour will resemble coarse meal. Make a well in the center of flour mixture. Spoon sweet potato mixture into well. Knead, until dough forms a soft ball. Sprinkle flour on parchment lined baking sheet. Scrape dough onto flour. Sprinkle more flour over the dough. Press into an 8 inch circle. Using a flour coated knife, cut the round into 8 equal sections; wiping the knife, and coating with flour, for each cut. Do not separate into sections. Bake for 45 minutes. Scones will be firm, and lightly browned on bottom. While scones are warm, gently cut through each section. 

 

TO PREPARE CARAMEL SAUCE:

See recipe Michelle’s Salted Caramel.

 

TO PREPARE BUTTERCREAM FROSTING:

In a small bowl, whisk ingredients, until smooth. Keep covered, until ready to use.

 

TO PREPARE CRUMBLE:

Line a 9 X13” baking tray with parchment. Set aside. In a medium sized mixing bowl, whisk flour, salt, and sugar. Using your hands, stir butter into flour mixture. Dough should be dry and shaggy. Dump dough onto prepared baking tray. Work dough by small handfuls. Press dough, to hold its shape. Break into medium sized crumbles, by smashing with thumb and index finger. Spread crumbles, evenly, over baking tray. Bake at 350, for 20 minutes; flipping crumbles with a spatula, every 5 minutes. Bake until crumbles are barely turning golden on the edges.. Cool on baking tray.

 

TO ASSEMBLE: Frost warm scones with Caramel Buttercream Frosting. Press Crumble into frosting. Drizzle with Caramel Sauce.