Sweet Potato Scones with Cinnamon Icing

I've been wanting to make pumpkin scones for a while now, and I have three beautiful little sugar pumpkins sitting on my kitchen table calling my name.  I hear you my little orange lovelies, but another orange veggie was yelling a little louder.  I have three massive sweet potatoes and I figured if I could use pumpkin puree in these scones, why not sweet potato?  I love me some sweet potato, and pumpkin spices work just as well with these. And so it was.

These scones are sweet, fluffy and smell amazing. I tweaked the recipe a bit and they turned out gorgeous. They are great on their own, but the cinnamon icing throws them over the edge.  Cuddle up with one of these and a cup of coffee and that's a good morning.  Or, bake these and serve them in a basket without the icing on your Thanksgiving table, they will be absolutely perfect and a good change from biscuits or rolls.  Hope you like them :)

Sweet Potato Scones recipe adapted from Pinch My Salt

2 Cups Flour

1 teaspoon Baking Powder

1/2 teaspoon Cream of Tartar

1/2 teaspoon Salt

1/2 teaspoon Cinnamon

1/2 teaspoon Nutmeg

1/4 teaspoon Allspice

1/4 teaspoon Ginger

6 Tablespoons/90g Butter, cubed and chilled

2/3 Cup Sweet Potato Puree

1/3 Cup Milk or Cream

1/3 Cup Brown Sugar, not packed

1 1/2 t Vanilla Extract

Cinnamon Icing

1/2 Cup Powdered Sugar

1 Tablespoon Milk

1/4 teaspoon Cinnamon

To make sweet potato puree, just quarter a large sweet potato and microwave for 6-8 minutes, then mash really well with a fork.

Preheat oven to 425F/220C.

Combine flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, allspice and ginger.

Combine sweet potato puree, milk/cream, brown sugar and vanilla.

Put chilled butter into flour mixture and mash it up with your hands until its crumbly and evenly distributed without any large butter clumps.

Add flour/butter mixture into wet ingredients and mix it just until its combined.

Turn it out onto cutting board or counter and knead together three times only.  Form into a flat circle 1 inch thick and cut into 8 triangles.  

 Bake on a cookie sheet lined with parchment paper.  15 minutes.  Cool.