Wedding scones for Harry and Meghan

With much fanfare this morning, Prince Harry married an American woman whom he met in Toronto, Canada… the beautiful Meghan Markle. In honor of this marriage, a blending of two cultures, Vinny presents the traditional British scone with a twist. We’ve added a little color and lots of spirit to create a delicious breakfast treat that represents the best of both worlds. Easy to make, I whipped this up between hymns, while taking in the Royal wedding. Best wishes to the bride and groom!

Sweet potato scones for Meghan and Harry
makes 12 biscuits or a large round divisible by 8 or 10

• ¾ cup sweet potato ( 1 medium potato boiled till soft, skinned, mashed and measured)

• 1 ¼ cup all-purpose flour (150 grams)
• ½ cup whole-wheat flour (65 grams)
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• ¼  teaspoon salt
• ¼ teaspoon cinnamon

• ¾ cup unsweetened low-fat Greek yogurt (150 grams)
• 2 tablespoons maple syrup
• 3 tablespoons coconut oil… or melted butter

 

1. Boil, peel and mash one medium sweet potato, and set it aside to cool.
2. Preheat oven to 425°F and spray baking sheet with cooking oil. Or use a silpat pan-liner, like I did.
3. Mix dry ingredients in a large bowl and sift them together or give them a whiz in your food processor. This adds air to the mix for fluffier biscuits.
4. Mix wet ingredients with the mashed potato in a medium bowl, until the batter is smooth.
5. Add the wet ingredients to the dry ones in the large bowl and stir, then knead, just until the dough forms a soft ball. The less you handle the dough, the flakier the biscuits.
6. Turn dough out onto floured parchment paper (to protect the counter).
7. Roll or pat gently into a round circle, ¾-inches thick.
8. Bake for 10-12 minutes or until the biscuit is a light golden brown and a toothpick comes out clean.
9. Serve immediately with butter or clotted cream, jam, and honey.

To the bride and groom!