Sweet Potato Scones
2-1/4 cups all-purpose flour
1/4 cup packed brown sugar
2 teaspoons baking powder
1-1/2 teaspoons pumpkin pie spice
3/4 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1 egg, lightly beaten
1 cup mashed sweet potatoes
1/3 cup buttermilk
In a large bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, sweet potatoes and buttermilk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; with lightly floured hands, knead dough 10-12 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place 1 in. apart on a baking sheet lightly coated with nonstick cooking spray. Bake at 400° for 16-21 minutes or until golden brown. Cool on a wire rack for 5 minutes. Serve warm. Yield: 8 scones.
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