Sweet Potato Pecan Pie Scones by Meredith F - Musely
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Sweet Potato Pecan Pie Scones

posted in Food & Drink
05/01/2015
  • ⅓ c. eggnog or whole milk or evaporated milk
    1 tsp. vinegar
    2¼ c. flour
    ⅓ c. packed brown sugar
    2 tsp. baking powder
    2 tsp. pumpkin pie spice
    ½ tsp. salt
    ¼ tsp. baking soda
    ½ c. unsalted butter, cold
    1 egg, lightly beaten
    1 c. mashed sweet potatoes
    1 c. cinnamon chips
    ⅔ c. chopped pecans
    1 tbsp. eggnog
    1-2 tbsp. coarse sugar

  • In a small bowl, combine eggnog and vinegar. Set aside.
    In a large bowl, combine flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda. Blend well.
    Using a grater, grate the cold butter into the flour mixture. Fold butter into flour mixture until well-blended.
    In a medium bowl, combine the eggnog mixture, egg, and sweet potatoes. Whisk until well-blended.
    Add the sweet potato mixture to the flour, along with the cinnamon chips and pecans.
    Mix altogether until just combined.

  • Turn onto a lightly floured surface, and knead 10-12 times. Gently form dough into a large ball.
    Place the dough onto a well-greased baking sheet and flatten into a circle about 10-inches in diameter, and about ¾-inch thick.
    Brush the dough lightly with eggnog and sprinkle evenly with coarse sugar.
    Using a long knife, cut into 8 wedges.
    Carefully separate wedges on baking sheet, pulling them just slightly apart.
    Bake at 400 degrees for 16-20 minutes, or until edges are golden brown.
    Cool slightly, and serve!

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