While most recipes for sweet potato scones call for mashed cooked sweet potato, this one uses finely grated raw sweet potato in the dough, which gets rich, autumnal flavor from apple pie spice, red raisins, and chopped hazelnuts.
Sweet Potato-Raisin Scones
- 3 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- 1½ teaspoons apple pie spice
- ½ teaspoon fine sea salt
- ½ cup cold unsalted butter, cubed
- ½ cup finely grated sweet potato
- ⅓ cup red raisins
- ⅓ cup chopped hazelnuts
- 1 cup heavy whipping cream
- 1 large egg, lightly beaten
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, apple pie spice, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Cover flour mixture and freeze for 15 minutes. Stir in sweet potato, raisins, and hazelnuts until incorporated. Add cream to flour mixture, stirring until mixture is evenly moist.
- Turn out dough onto a heavily floured surface, and knead gently until smooth by patting dough and folding it in half 10 to 15 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2-inch round cutter dipped in flour, cut 12 scones from dough, rerolling scraps as needed. Place scones 1½ inches apart on prepared baking sheet. Freeze for 15 minutes.
- Brush tops of scones with beaten egg.
- Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 16 to 19 minutes. Serve warm.