Brown Butter Sweet Potato Rosemary Scones

I have been obsessing over scones lately. I have decided they are my favorite baked good, even higher on my list than cake or pie, which is crazy. I was having a craving last weekend so I headed to this cafe across the street for my favorite one, a sweet potato rosemary scone. The sweet potato and rosemary combination makes these the ultimate in-between scone. Still sweet, but with a savory rosemary flavor. Sadly, when I got the cafe they said that they are no longer making the scones. My face must have looked terribly pathetic because the woman helping me called over the manager to confirm this. At this point I went through all the stages of grief and over-ordered out of feeling sorry for myself. But then it hit me, I can make them myself! Better yet, maybe I could improve them!

I searched for the best sweet potato scone recipe out there and decided to go with Brown Eyed Baker’s Sweet Potato Scones as my base. To kick it up, though, I wanted to use brown butter instead of regular butter. This means some extra time, but it is definitely worth it!

Brown butter is, in my opinion, one of the best things ingredients you can use in just about anything, sweet or savory. To brown the butter, heat the butter in a saucepan over medium-low heat. Slowly stir until butter is browned, about 6-8 minutes. Pour all of the butter and browned bits into a heatproof container and place in fridge or freezer until solid. If you want some more good visuals, Serious Eats has a whole tutorial.

Next, we need to make the potatoes. I bet you could just do this part in the microwave, but I figured I was already browning the butter so I had the time. Preheat oven to 400 degrees. Prick sweet potatoes with a fork all over and roast for 40-50 minutes, or until soft all the way through. Let cool for 10 minutes. Slice lengthwise and scoop the sweet potatoes into a bowl. Place in fridge until cool.

Now, to make the yummy scones. Raise oven heat to 425 degrees. In a large bowl, whisk together the flour, sugar, baking powder, salt, and dried rosemary.

Mix in the butter until small crumbs form, using either your hands or a pastry cutter. Mix in the cold sweet potatoes and 1/4 cup buttermilk. If your dough isn’t fully together, add in more butter milk, one tablespoon at a time. The dough should be pulling away from the bowl but still a little sticky.

Form the dough into a large rectangle on a floured surface, about 3/4-1 inch thick. Cut in half width-wise, then cut each half in half, also width-wise. Cut on the diagonal so you have 24 triangles. Transfer each triangle to a cookie sheet that has been lined with a silpat or sprayed with nonstick spray.

Bake scones for 10-15 minutes, or until golden brown. Let cool and enjoy!

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Look at those flecks of sweet potato! Yum! Also, try to ignore the corner of the picture where I clearly smudged the lens. Thanks!

This week, instead of a cat fact, I’m actually going to give you a dog fact. My sister and her husband just put a deposit down on an adorable corgi puppy! They are very excited and I can’t wait to meet her in a couple months. FACT!

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Sweet Potato Rosemary Scones

This makes about 24 smallish scones. Perfect for eating multiple!

Ingredients

¾ pound sweet potatoes (about 3 small)
4 cups all-purpose flour
⅔ cup granulated sugar
4½ teaspoons baking powder
¼ teaspoon salt
3 tablespoons dried rosemary
1 cup unsalted butter, cut into 1 tablespoon-size pieces
½ cup buttermilk

Instructions

1. Preheat oven to 400 degrees. Prick sweet potatoes with a fork all over and roast for 40-50 minutes, or until soft all the way through. Let cool for 10 minutes. Slice lengthwise and scoop the sweet potatoes into a bowl. Place in fridge until cool.

2. Heat the butter in a saucepan over medium-low heat. Slowly stir until butter is browned, about 6-8 minutes. Pour all of the butter and browned bits into a heatproof container and place in fridge or freezer until solid.

3. Raise oven heat to 425 degrees. In a large bowl, whisk together the flour, sugar, baking powder, salt, and dried rosemary. Mix in the butter until small crumbs form, using either your hands or a pastry cutter. Mix in the cold sweet potatoes and 1/4 cup buttermilk. If your dough isn’t fully together, add in more butter milk, one tablespoon at a time. The dough should be pulling away from the bowl but still a little sticky.

4. Form the dough into a large rectangle on a floured surface, about 3/4-1 inch thick. Cut in half width-wise, then cut each half in half, also width-wise. Cut on the diagonal so you have 24 triangles. Transfer each triangle to a cookie sheet that has been lined with a silpat or sprayed with nonstick spray.

5. Bake scones for 10-15 minutes, or until golden brown. Let cool and enjoy!

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