Ingredients
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1 cup all-purpose flour or 1 cup whole wheat flour
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2/3 cup oat flour
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2 1/2 teaspoons baking powder
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1 teaspoon brown sugar or 1 teaspoon sugar
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1/2 teaspoon salt
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2 tablespoons butter
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1 teaspoon cinnamon
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1/2 cup pecans, chopped (rough chop, not too fine)
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1/2 cup cinnamon baking chips
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1/2 cup buttermilk (with a tsp of lemon juice or vinegar dropped in, and allowed to sit for 10 minutes) or 1/2 cup milk (with a tsp of lemon juice or vinegar dropped in, and allowed to sit for 10 minutes)
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2 tablespoons maple syrup (more, to taste) or 1 drop maple extract (more, to taste)
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1 teaspoon vanilla extract
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2 teaspoons milk
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2 teaspoons sugar
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1/2 teaspoon cinnamon
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1/2 cup sweet potato (cooked, peeled, mashed finely)
Instructions
- Preheat oven to 375 F or 200°C Spray/Line a flat baking/cookie tray/sheet.
- Mix dry ingredients (up to salt) into a large bowl and rub in the butter till you have a breadcrumb consistency. Add the sweet potato, and cut it in as well; then stir in the cinnamon, pecans, and cinnamon chips. Next, add to the buttermilk, the maple syrup and vanilla, and add this to the dry mixture, and stir well. If necessary, add extra milk, a tablespoon at a time to the mix until a soft dough is reached, and then transfer dough to a floured surface and knead slightly, until smooth.
- Divide dough into 4 equal portions, and roll each portion into rounds; place on oiled tray. Cut a cross through the top of the dough about 5mm deep.
- Combine sugar and cinnamon together, grind in some nutmeg. Mix.
- Brush tops with milk and then dust with cinnamon nutmeg sugar.
- Bake scones for 15 to 23 minutes. Baking times vary, so check scones at 15 minutes to gauge doneness.
- Enjoy!