Yam Scones

(recipe from Food & Wine magazine)

Makes 6 scones.

One 7 oz. yam or sweet potato
1/3 cup sugar (I used agave syrup)
2 Tbsp. canola oil
1 large egg (I used egg replacer)
1 tsp. finely grated orange zest (I used more)
1/2 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cardamom
1/4 tsp. salt
1 Tbsp. maple syrup

Preheat the oven to 375F.  Prick the yam with a fork and bake for about 45 minutes, or until very soft.  Let cool, then peel and mash the yam until smooth.  Leave the oven on.

Coat a large baking sheet with cooking spray (or line with parchment paper).  In a large bowl, combine the yam with the sugar, oil, egg, orange zest and vanilla.  In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, cardamom and salt.  Stir the dry ingredients into the yam mixture just until combined.

Working on a lightly floured surface, pat the dough into a large round.  Cut the round into 6 wedges and brush the tops with maple syrup.  Arrange the wedges on the prepared baking sheet and bake for about 20 minutes, or until golden and cooked through.  Serve warm.

(For 12 smaller scones, divide the dough in half and pat into two rounds.  Then cut each round into 6 wedges.)

These are yummy!  Good for breakfast.