Sugar & Spice Goodies

Chai Spiced Sweet Potato Scones

Makes 8

2½ cups all-purpose flour
⅓ cup firmly packed light brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
½ cup cold unsalted butter, cubed
¾ cup whole buttermilk
½ cup mashed cooked peeled sweet potato
1 teaspoon vanilla extract
6 tablespoons heavy whipping cream, divided
1 cup confectioners’ sugar
1 teaspoon Chai Spice (recipe follows)

1. Preheat oven to 400°. Line a large baking sheet with parchment paper.

2. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly.

3. In a medium bowl, whisk together buttermilk, sweet potato, and vanilla.

Add buttermilk mixture to flour mixture, stirring just until combined.

4. Turn out dough onto a lightly floured surface, and knead until a soft dough forms, about 5 times. Pat dough into a 7-inch disk, and cut into 8 wedges. Place on prepared pan. Brush with 1 tablespoon cream. Refrigerate for 15 minutes.

5. Bake until a wooden pick inserted in center comes out clean, 15 to 18 minutes. Let cool completely on a wire rack.

In a medium bowl, whisk together confectioners’ sugar