Louisiana Sweet Potato Commission

2010 Sweet Rewards Contest 3rd Place in Side Dish Category

Instructions:

Preheat oven to 400. In a medium bowl, whisk together flour, baking powder, soda, cinnamon, garam masala, tuermeric and salt. Add butter and cut into dries with pastry cutter until mixture resembles coarse meal. In a large glass measuring pitcher, whisk together buttermilk, olive oil, sweet potatoes, maple syrup, and grated ginger. Make a well in the center of the flour mixture. Sprinkle in nuts and raisins, pour in wet mixture and GENTLY stir just until wets and dries combine to a shaggy dough. (Overmixing produces less tender scones.) Using a greased ¼ cup measure, or a greased ice cream scoop, drop batter onto two cookie sheets covered with parchment paper, for a total of 24 shaggy-looking scones. Sprinkle with pinches of cinnamon sugar. Bake for 15-20 minutes, or until tops are golden brown and cooked through. Serve warm with tea. Cook’s note: This relatively healthy recipe cuts out cream by substituting buttermilk. oil and sweet potato (which, along with the turmeric, gives the scones a golden glow!). Adding Indian ingredients gives these an intriguing flavor that people enjoy.