A sweet and savoury moist scone that's perfect with eggs for breakfast or with soup for dinner!
Ingredients
1½ cups all purpose flour
½ cup whole wheat flour (or more all purpose)
2 Tbsp brown sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
⅛ tsp pepper
¼ cup cold butter or margarine, cubed
1 cup peeled, grated sweet potato
¼ cup cooked, chopped bacon (plus additional for topping, if desired)
1 cup (250 mL) buttermilk (see note for substitutions)
1 beaten egg yolk
Instructions
Preheat oven to 425 degrees.
In large mixing bowl, stir together flour, brown sugar, baking powder, baking soda and salt and pepper. Cut in butter (with pastry blender or two knives) until mixture resembles coarse crumbs. Toss sweet potato and bacon with flour mixture.
Whisk together egg yolk and buttermilk, make a well in centre of dry ingredients and add buttermilk and egg all at once. Stir with a fork until combined into a ragged dough.
Coat hands lightly with flour or cooking spray and gather dough together: knead gently about 10 times in the bowl, until fairly smooth. Transfer to parchment paper-lined baking sheet and pat into an even 9″ circle.
If topping with bacon, gently pat cooked bacon into surface of dough. Cut circle into 10-12 wedges with serrated knife. Do NOT separate the wedges.
Bake for 20-25 minutes, until cooked through - toothpick inserted in the center should come out clean. Best served warm.
Notes
If you don't have buttermilk you can sub soured milk: put 1 tsp lemon juice or vinegar in measuring cup and fill to 1 cup mark with milk. Let stand 5 minutes, stir, and use as buttermilk. You can also substitute low fat sour cream or plain yogurt, your dough will be a bit more crumbly to handle, but the end result will be the same.
Recipe by Hidden Ponies at https://hiddenponies.com/2013/10/sweet-potato-bacon-biscuits/