It's Just Not the Same {Recipe: Sweet Potato, Gruyère, and Thyme Scones}

 

These are an attempt to make a copy cat scone that we tried from Tartine Bakery in San Francisco. They did not turn out like the Tartine ones, but they are delicious all the same. 

Sweet Potato, Gruyère, and Thyme Scones

2 cups flour
1 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons butter, cold 

1/2 cup grated Gruyère cheese

1 tablespoon fresh thyme, finely chopped

1/2 cup roasted sweet potato, smashed
1 egg (plus one egg for brushing on top of scones before baking)

1/2 cup buttermilk

1 tablespoon finely grated Parmesan cheese

1. Preheat oven to 425ºF. Line a baking sheet with a silicone baking mat or parchment; set aside. 

2. Sift together flour, sugar, baking powder, and salt. Cut butter into about 1/2 inch pieces, then add to flour mixture. Using a pastry blender or 2 knives, cut butter into flour mixture until resembles coarse crumbs. Stir in Gruyère cheese and thyme with a fork until well distributed; set aside. In a small mixing bowl, whisk together sweet potato, egg and buttermilk until well combined. Stir sweet potato mixture into the flour mixture with a fork just until the dough comes together. Be careful not to over mix. Turn dough out on a lightly floured surface and knead gently 15 times. 

3. Shape dough into a ball. Pat or roll the ball out into a circle 1/2-inch thick. Cut into eight wedges. Place on baking sheet, brush lightly with lightly beaten egg and sprinkle with Parmesan cheese, if using . Bake for 10-15 minutes, or until golden brown. 

Yields 8 scones

Enjoy!