Sweet Potato Scones
Serves 16. Adapted by Kathryn Blackwell from a recipe in “Southern Living Cookbook.”
2 cups self-rising flour
3 tbls. packed brown sugar
1 tbl. orange zest
1?8 tsp. ground ginger
1 (15-oz.) can sweet potatoes, drained and mashed
¾ cup heavy cream
¼ cup cold butter, cut in small pieces
1. Combine flour, sugar, zest and ginger in a large bowl.
2. In a separate bowl, gradually add heavy cream to mashed sweet potatoes and combine until smooth. Add pieces of butter and blend in with fork or pastry blender.
3. Stir creamed mixture into flour mixture with a fork until combined. Turn dough out onto lightly floured surface. Press out to ½- to 3/4-inch depth. Cut into circles with biscuit cutter or triangle shapes for scone pan. Place in greased pans.
4. Bake at 425 degrees for approximately 12 minutes. Serve with Orange Butter.
Makes about 1/2 cup. Adapted by Kathryn Blackwell from a recipe in “Southern Living Cookbook.”
1 stick unsalted butter, at room temperature
1 cup powdered sugar
3 tbls. orange juice concentrate
Combine butter and sugar with mixer. Add juice and mix.