Sweet Potato Scones with Blue Cheese & Dill

These lovely little scones make a perfect partner for any kind of soup. I enjoyed them last night with my Spicy Tomato & White Bean Soup . I also enjoyed them this morning toasted with butter and marmalade.

These scones are packed with many layers of savory flavor. They have good piquancy from the blue cheese, smooth tartness from the buttermilk, and roasted sweetness from the sweet potatoes. This is a great recipe that I turn to often when I want a simple and flavorful homemade 'bread' that I can make quickly. I hope you'll make these often as well.

Enjoy!

Sweet Potato Scones with Blue Cheese & Dill:

Yields about 24, 2" round or square scones

2 medium orange-fleshed sweet potatoes, peeled and cut into 1" dice

1 TB olive oil

1 1/2 cups brown rice flour
1/2 cup millet flour
3/4 cup almond meal

1 tsp salt

1/4 tsp cayenne

2 tsp baking powder
1/2 tsp xanthan gum

1/2 cup cold, unsalted butter, cut into cubes

2/3 cup low-fat buttermilk, plus 1 TB

1/2 cup blue cheese, crumbled (I used a buttermilk blue cheese)

1/2 cup mild gouda, grated (gruyere or fontina would also work well)

2 TB fresh dill, finely chopped

1) Heat the oven to 350 degrees. Line a baking sheet with parchment. Toss the sweet potatoes with olive oil and a sprinkling of salt. Roast them for about 30 minutes until they're tender and just starting to caramelize. Set aside to cool.

2) In the bowl of a standing mixer, fitted with the paddle attachment, mix the flours, salt, cayenne, xanthan and baking powder to combine. Add the butter and mix until the butter pieces are about the size of peas. Add the cheeses, dill, and buttermilk and mix until dough just starts to come together. Add in the sweet potatoes and mix until combined. The dough will be sticky.

3) Raise the oven temperature to 375 degrees. Turn the dough out onto a well floured board and roll out to 1/2" thickness. Using a 2" round or square cutter dusted in flour, punch out the scones. Re-roll the dough as needed. Place on a parchment lined baking sheet, about 2" apart. Brush the tops of the scones with the remaining 1 TB buttermilk and sprinkle lightly with a coarse salt. Bake for about 20 minutes until the scones are puffed and golden brown on top. Serve warm or at room temperature.