Roasted Sweet Potato Scones with Passion Fruit

I realize that it hasn't been all that long since I posted about scones.  But, you'll have to forgive me, we're doing trials here to find the all time best recipe.  In the not too distant past, I didn't bother making them at all, mostly because the ones I occasionally bought weren't ever something that knocked off my socks.  Just so you know, my socks are now off.  These have more than a hint of orange rind and fresh lillikoi (passion fruit - which are dropping off our vines), a touch of garam masala and the intensity of sweet potato when it is roasted, not to mention butter.  Kind of crunchy on the outside, tender inside.  Absolutely awesome.  You really should make these.
 

We had oven roasted sweet potatoes last night as a side, which left me some to play with.  And after buying the new cookbook put out by our Natural Foods Market (favorite Deli recipes), I wanted to give their scones recipe a try.  Though, these don't really retain much of the original.  Only the proportions of butter, liquid and amount of sugar (which could probably be reduced if you were so inclined).  Since I used kefir, which is a sour milk and some passion fruit juice (acid), the baking powder needed to be adjusted as well, and baking soda added.

We found that they were sweet enough, so you don't need to slather them with honey, or even butter.  They're lovely as is.  Of course, to be traditional, you could top your scone with a big dollop of clotted cream, or your kefir cream cheese.  But, totally icing on the cake.

Roasted Sweet Potato Scones with Passion Fruit

Adapted from the Island Naturals Cookbook

2 cups flour (I used 1/2 white unbleached and !/2 whole wheat spelt)
3/4 cup raw sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon garam masala
1/4 teaspoon salt
1/2 cup (1 stick) butter
1/2 cup kefir or buttermilk
1/4 cup passion fruit or orange juice
1/2 cup mashed roasted sweet potato
1 teaspoon orange zest

Pre-heat oven to 350F.
Combine the flour, sugar, baking powder, soda, garam masala and salt in a large mixing bowl.  Cut in the butter until a crumbly dough forms, resembling corn grits.  Grate in the orange zest.

In blender or food processor blend sweet potato, kefir, and passion fruit juice.  Slowly add into the dry ingredients, stirring until moistened and clumping together.  Turn out onto floured counter and pat into an 8 inch circle.  Cut into 8 wedges and place onto a buttered baking sheet, an inch apart.  Bake at 350 F for about 20 minutes or until golden brown.  Don't over bake.  I think you're going to love these babies.  Sending them off to Let's Do Brunch, hosted by Chaya.

Cheesy Corn Spoonbread

Have you missed me?  Right, sure, who am I kidding?  It's not that we haven't been eating, just that food hasn't been jumping off the plate, saying "I am so worthy of a post, take my picture."  So, shoot me.  Until last night, and a magazine clipping I pulled out from a saved stack in my big plastic container.  Looking for something altogether different.  This Cheesy Corn Spoonbread cried out to be made.  Despite the cheesy name. Plus everything required was in fridge or pantry, sometimes a minor miracle in itself.  I do not recall the magazine name, the only clue at the bottom of the page was "bestdishes2009".  When I Googled the recipe title, Paula Deen's name came up.  So, we'll give her the credit.

It is not too complicated, and for once, I didn't change anything.  Aside from cutting the recipe in half.  The original serves 6, and as you can see from the dish, it was quite enough for Bob and I.  With a wee bit left to go with my lunch today.  My usual assemblage of left-overs.