Pumpkin Scones/Sweet Potato Cakes

What does this title define?  Well I started creating Pumpkin Scones and yikes, OMG, I had no canned pumpkin in my pantry!  So to substitute, I used a can of Sugary Sam Mashed Golden Sweet Potatoes.  Either will do, these are delicious!

2 cups all-purpose flour

1/3 cup light brown sugar
2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon all spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold salted butter, cut into pieces
1/3 cup raisins
1/4 cup toasted and chopped pecans or walnuts (optional)
1/3  cup buttermilk
2/3 cup  canned pure pumpkin (make sure there are no spices or sugar added with the canned pumpkin)
1 teaspoon pure vanilla extract

Preheat oven to 400 degrees . Line a baking sheet with parchment paper. 

In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture, I prefer using my hands. The mixture should look coarse. Stir in the raisins and pecans. In a separate bowl mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix.

Transfer to a lightly floured surface and knead dough gently four or five times and then work the dough into a circle, 1/2 “ thick .  I used a biscuit cutter and made round scones.  Make sure the dough is thick, about ½” thick.  Place the scones on the baking sheet lined with parchment paper. Brush the tops with melted butter.

Bake for 20 minutes, testing with a toothpick indicating dough has been cooked through.

Transfer to wire rack to cool and enjoy.  Indulge and enjoy on a Saturday or Sunday morning.  Make it even more special, grab a bottle of cold Champagne,  measure 2 jiggers of fresh squeezed orange juice and top off with an exceptional bottle of Champagne.  Always find a way to make fun with any moment you can.  Life just passes us by so quickly.   Make the memories now!