Sweet Potato Cranberry Scones

#740       Comment on this recipe.

Ingredients

1. 3 c flour
2. 5 T maple syrup or maple sugar
3. 4 t baking powder
4. 1/2 t salt
5. 1/2 c butter, diced
6. 2 eggs, separated
7. 3/4 c dried cranberries
8. 3/4 c half-and-half
9. 1 c mashed roasted sweet potato (from 1 [8-oz.] potato), at room temperature
10. 1 t orange zest
11. cinnamon butter for serving

Instructions

1. Preheat oven to 375°F.
2. Line a baking sheet with parchment paper; lightly coat with cooking spray.
3. Stir together flour, maple syrup, baking powder, and salt in a large bowl.
4. Add butter, and, using your fingertips, blend quickly and lightly into flour. (Don’t let it melt on your fingers.)
5. Add egg yolks, and stir until just combined.
6. Stir in cranberries.
7. Whisk together half-and-half, sweet potato, and orange zest in a separate bowl until well combined.
8. Gradually add wet ingredients to dry ingredients, and stir gently just until dough holds together without crumbling. Add additional milk or lour, if needed.
9. Transfer dough to center of prepared baking sheet, and, using oiled hands, shape dough into an 8-inch round.
10. Slice round into 8 large wedges, pulling them apart slightly as you cut.
11. Lightly beat egg whites until barely foamy.
12. Brush tops of scones with egg whites.
13. Bake scones in preheated oven until lightly browned, 22 to 24 minutes.
14. Cool on baking sheet on wire rack 20 minutes before serving with cinnamon butter.
15. Store scones in an airtight container at room temperature up to 3 days.

Picture of Recipe