If you follow me on Instagram, I posted a few days ago one of the reason from my quiet around here - not having a kitchen! It has indeed been a whirlwind last few months, but I think the end is near and I am so, so excited for the new beginnings. This year's Thanksgiving was and Christmas is going to be ultra special.
I really have not been cooking much and the little I could and would was more really about fueling than the creative exploration I typically like to do. As the long list of to-dos has been dwindling and I have fewer project management and people chasing to do, I am really looking forward to getting back into the kitchen!
These scones were one of the few things I actually thought about and baked in my kitchen. And, then, actually shot. So, here we are, as the festive season comes running up to us..
A savory, sweet scone to start your weekend!
CHEDDAR + SWEET POTATO SCONES
INGREDIENTS
1.5 cups flour
1/2 cup boiled, mashed sweet potato (skin removed)
1/4 cup grated cheddar + more for garnish
a few sprigs of fresh thyme
8 T cold butter, cut in cubes
1 egg
3 T milk
2 tsp baking soda
1 tsp salt
1 tsp grated pepper
1/2 tsp chili flakes
DIRECTIONS
Sift together the flour and baking soda. Add the butter cubes in and cut with a pastry cutter and rub into flour till the mixture resembles a coarse meal. Break up the mash potato into the mixture and add the thyme leaves and seasoning. Gently toss the mixture with your hands so it looks evenly distributed. Sprinkle cheese on top and fold again.
Whisk together the milk and egg and add to the mix. Fold quickly and softly to just about bring it together. Do not overknead. On a well-floured surface, work quickly to bring the dough to a flat disc of about 1/2 inch thickness. Pat flat. *
Divide into 8 triangles and place in a baking tray. Grate extra cheddar on top and bake for 15-20 minutes until the scones are firm and top is golden.
Remove and serve immediately or store when cooled to room temperature in an air tight container. Scones will last 2-3 days stored well.
*{You can freeze them at this point well wrapped in plastic. When ready to bake, thaw on counter for 30 minutes before proceeding.}
