Ingredients:

  • 2 1/2 cups all-purpose flour, plus extra for dusting
  • 2 Tbsp granulated sugar
  • 1 Tbsp baking powder
  • 1 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper (optional)
  • 8 Tbsp (1 stick) cold unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup cooked, cooled sweet potato purée (plain, dry mash)
  • 2 Tbsp fresh sage, finely chopped
  • 3/4 cup cold buttermilk, plus 1-2 Tbsp extra if needed
  • 1 large egg, lightly beaten (for wash)
  • 1 Tbsp milk or heavy cream (for wash)

Instructions:

  1. Prepare the sweet potato mash (roasting or steaming works best, ensuring it is dry and not watery). Chill completely. Cut the butter into small cubes and place it back in the freezer for 10 minutes while measuring dry ingredients.
  2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together the flour, sugar, baking powder, salt, and pepper.
  4. Add the cold butter to the flour mixture. Using a pastry blender or your fingertips, quickly work the butter into the flour until the mixture resembles coarse crumbs, with some pieces of butter still the size of small peas.
  5. Stir in the cooled sweet potato purée and the fresh chopped sage until just distributed. The mixture will still look very dry and crumbly.
  6. Pour in 3/4 cup of the cold buttermilk. Gently fold the mixture together using a rubber spatula or your hands. Mix only until the dough comes together; do not overmix. If the dough is too dry, add buttermilk 1 tablespoon at a time. The dough should be slightly shaggy, but not sticky.
  7. Turn the dough out onto a lightly floured surface. Pat it gently into a smooth disc about 1 1/2 inches (4 cm) thick. Avoid kneading or rolling with a pin.
  8. Dip the scone cutter in flour before each cut. Press straight down firmly without twisting. Arrange the cut scones on the prepared baking sheet, ensuring they are touching lightly.
  9. Place the tray in the freezer or refrigerator for 15 minutes. While the scones chill, whisk together the egg and milk/cream for the wash.
  10. Brush the tops of the chilled scones lightly with the egg wash. Bake for 18–20 minutes, rotating the pan halfway, until the tops are golden brown and the scones are set through.
  11. Transfer to a wire rack. Serve warm.