Apple picking. Scarves. Changing leaves. Crisp, cool air. Cute boots. Sleeping with the windows open, snuggled under a pile of blankets. Structured jackets. Apple cider.
Mostly clothes and food.
Fall clothes > summer clothes.
And my absolute favorite fall foods? Sweet potatoes and squash. My family pretty much lives off them from September through Christmas.
Especially sweet potatoes.
So. These scones.
They’re pretty darn good as-is.
But why stop there?
Whole Wheat Sweet Potato Scones with Brown Sugar Vanilla Glaze
Makes 8 scones
For the scones:
2 cups whole wheat flour
1/3 cup brown sugar
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, chilled and cut into pieces
1/3 cup chopped pecans
1/2 cup buttermilk + 1 tablespoon, divided
1/2 cup cooked, mashed sweet potato
1 teaspoon vanilla
For the glaze:
1/2 cup powdered sugar
2 tablespoons light brown sugar
1/4 teaspoon vanilla
1 tablespoon milk
Preheat oven to 400 degrees. Grease a baking sheet or line with parchment paper.
In a large bowl, combine dry ingredients. Using a pastry blender, cut butter into dry ingredients until the mixture resembles coarse sand with a few pea-sized pieces. Stir in the pecans.
In a separate bowl, wisk together the sweet potato, 1/2 cup of buttermilk and vanilla. Add to the flour mixture; stir until just combined. On a floured surface, knead the dough 7 or 8 times. Pat the dough into a circle 1/2 inch thick. Cut into 8 wedges and transfer onto your prepared baking sheet. Brush with remaining 1 tablespoon of buttermilk.
Bake for 12-14 minutes or until the edges just start to turn golden. Transfer to a rack to cool.
While scones are cooling, whisk together powdered sugar, brown sugar, vanilla and milk for your glaze. Drizzle the glaze over the top of the cooled scones.
**Tip: Don’t have any buttermilk? Don’t let that stop you from enjoying these scones! Simply take 1 tablespoon of vinegar or lemon juice, and add enough milk to equal 1 cup of liquid. Allow to sit for 5 minutes and – voila! – buttermilk.