If you're looking for a new scone recipe, this one comes highly recommended from my family. It's filled with sweet potatoes, spices and nuts. A delicious start to the morning.
In a large bowl, combine flour, baking powder, 3 tablespoon brown sugar, salt, nutmeg, allspice and ginger. Stir together until well mixed.
Using a box grater, grate your frozen butter directly into the flour mixture. Working quickly, mix in the butter making sure that all the pieces of butter are coated with flour. If you get clumps, break them up. You want small pea size bits of butter.
Add the sweet potato and mix it until it is all absorbed into the flour. Add the pecans and mix well.
Place your bowl into the freezer while you are working on the liquid. We want to keep the butter as cold as possible.
In a small bowl, crack the egg and egg yolk. Whisk until it is frothy. Add the maple syrup and milk to the eggs. Whisk a bit more until it is smooth.
Remove your flour mix from the freezer. Add ½ the liquid and start to gently work it together. Add ½ again. Continue adding small amounts of liquid and working it into the flour. Stop when the dough just holds together and is kind of shaggy. You may have a little liquid leftover. Save it.
In a small bowl, combine 2 tablespoon brown sugar with cinnamon.
Lightly flour your work surface. Cut the dough into three even sections. Place the first ⅓ onto your work surface and gently pat down into a flat disk about 8 inches across. If it’s not quite 8 inches that’s ok, because it will get pressed down more later. Sprinkle the top of the dough with ½ of the cinnamon sugar mixture. Top with another ⅓ of the dough and repeat patting and topping with sugar. Top with the final ⅓ of the dough and form into a circle.
Move your dough circle onto a parchment lined baking sheet. Cut your wedges (or whatever shape you want). Place the uncooked scones into the refrigerator for 30 minutes.
Preheat oven to 425F.
Once dough has rested, remove from refrigerator and brush tops (tops only) with the remaining egg mixture from earlier. Take care not to get it on the sides because it will inhibit the rise.