Just sweet enough, these tender, nutty scones are an ideal (not to mention, deceptively simple-to-make) addition to any fall brunch or coffee hour. In addition to contributing to these scones’ delightfully tender, fluffy texture, the sweet potato delivers delicate flavor that perfectly compliments the toastiness provided by the hazelnut meal and the rich chocolate-hazelnut drizzle. For the mashed sweet potato, you can roast 1 large, skin-on sweet potato wrapped in foil at 425° for about 1 hour (or until tender), and chill in the fridge until cool. Alternatively, for an easy shortcut, simply grab a package of prepared mashed sweet potatoes, such as Simply Potatoes brand, from the grocery store; these will typically be found in the lunchmeat section. While we opted for a light drizzle of the Nutella mixture, you could easily double this mixture and completely glaze the top of each scone for a more decadent treat.
1/2 cup hazelnut-chocolate spread (such as Nutella)
1/4 cup chopped toasted hazelnuts (optional)
How to Make It
Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.
Whisk together all-purpose flour, hazelnut flour, granulated sugar, baking powder, and salt in a large bowl. Using a pastry blender or 2 knives, cut butter into flour mixture with until mixture resembles corn kernels. Stir together mashed sweet potatoes, buttermilk, and 1/4 cup of the cream in a small bowl. Make a well in center of flour mixture; working quickly, add sweet potato mixture, and stir just until dough comes together.
Sprinkle parchment-lined baking sheet liberally with flour. Divide dough in half. Place 1 dough half on prepared baking sheet; cover and chill remaining dough half. With floured hands, shape dough into an 8-inch circle (about 1 inch thick). Brush evenly with 1 tablespoon of the cream. Sprinkle evenly with 1 tablespoon of the turbinado sugar. Using a floured bench scraper or knife, cut dough into 8 wedges (like cutting a pizza). Carefully pull scones away from center to separate them by about 3/4 inch.
Bake in preheated oven until golden brown and cooked through, 25 to 30 minutes. Cool 5 minutes; remove scones from baking sheet. Repeat with remaining dough half, cream, and turbinado sugar.
Place hazelnut-chocolate spread in small microwavable bowl. Microwave on HIGH until runny, about 20 seconds. Spoon into a small ziplock plastic bag, and snip a small hole in 1 corner. Drizzle decoratively over scones. Sprinkle with hazelnuts, if desired. Serve warm or at room temperature.
Note: Scones can be cut in advance, and frozen on a baking sheet. Once they are completely frozen, transfer scones to a ziplock plastic freezer bag for longer storage. Bake directly from frozen. You may need to add a couple of minutes to the baking time.
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