Sweet potato sage scones are buttery crisp on the bottom, with a mellow undertone of sweetness from the sweet potatoes. Sage and butter really bring the combination together for a rich and flaky, savory scone.
Preheat the oven to 450 degrees.
In a medium sized mixing bowl, combine the dry ingredients.
Using a fork or a pastry blender, cut in the butter until the mixture is coarse and crumbly
Whisk together the buttermilk and cooled, mashed sweet potato. This will be very thick. Pour the mixture into the flour mixture. Add the chopped or dried sage. Stir together to form a loose ball of dough.
Turn the dough out onto a lightly floured surface and knead a few times. Shape the dough into an 8-9 inch round and cut into 8 wedges. Place the scones on a baking sheet or in a 12 inch cast iron skillet.
Brush the tops of the scones with the melted butter and press a fresh sage leave lightly into the top of each scone.
Bake at 450 degrees for 15-20 minutes or until golden browned around the edges. Serve warm.
Scones are always best the first day, but these will keep for several days in an air-tight container.