Sweet Potato Butterscotch Scones

I had bookmarked this pumpkin scone recipe for a rainy day (or you know, a snowstorm), and on an extra blustery day, I finally got around to making them with sweet potatoes instead of pumpkin.

I baked all of the sweet potatoes I had (5 or 6 smallish ones I think), and once they were tender, I scooped out their plump insides and pureed them. I conveniently ended up 2/3 C sweet potato puree - double what I needed for the recipe, but since the scones were so fantastic I made another batch 2 days later!

My other tiny tweaks to the recipe were:

• 1/4 teaspoon ground nutmeg
• no allspice 
• 1/2 teaspoon ground ginger
• 1/3 cup soy milk instead of heavy cream
• added butterscotch chips before adding the wet ingredients (maybe 1/4 C or so)

These were really really good, so good in fact, I think a third batch is in order!