Hello there Zesters! Doesn’t the Holiday Season just scream baking? Whether it’s for presents or for a brunch or holiday party, I manage to always spend more time around the oven. Which is certainly a plus in this chilly december-forget the fireplace I got the oven to warm me up while working! This recipe is soo delicious, a twist on the very predictable pumpkin or cinnamon spice scone but with all the same warm yummy tastes.
- 4 1/2 cup all purpose flour
- 1/2 cup packed brown sugar
- 4 teaspoons baking powder
- 3 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cold butter
- 2 eggs
- 1 1/4 cups pureed sweet potatoes
- 3/4 cup milk, divided
- 1 cup golden raisins
- 1 cup slivered almonds
- 1/2 cup brown sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons water
In a large bowl, combine the first seven ingredients. If you are going to add the almonds and raisins (which i highly recommend) then add now. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, sweet potato puree and 1/2 cup milk. Stir into dry ingredients just until moistened.
Turn onto a floured surface and knead ten times. Divide dough in half. Pat each portion into an 8 in circle (as seen below). Cut into wedges. Separate wedges and place 1 in apart on ungreased baking sheets. Brush with remaining milk.
To make glaze, in a bowl combine sugar, vanilla, and water and mix until smooth. Drizzle the scones with the glaze and let harden slightly. Serve warm!!
These would be so yummy for a Christmas morning brunch! Hope you have a wonderful Wednesday 🙂