I love to make scones for breakfast. Served with some fruit and coffee or tea, it's perfect for a chilly morning. I used to think that scones were a time-consuming special treat that I only made for tea parties. But, really they are pretty quick and easy. Just make up the dough, turn onto the baking sheet, shape, cut and bake.
This recipe is adapted from the Carrot Coconut Scones recipe I found in the Baked Explorations cookbook. It called for carrot puree and I didn't have any carrots on hand. I did have a batch of sweet potato puree though (for little Emma). I thought I could give it a try. You really could only taste a hint of sweet potato, but the overall flavor was delicious. I think next time I would toast the coconut and put it on top. 
Sweet Potato Coconut Scones
2 3/4 c. flour
1/2 c. sugar
1/2 c. rolled oats
1 Tbsp. baking powder
1/4 tsp. salt
1 c. shredded sweetened coconut
1/2 c. cold butter, cut into chunks
1 egg
3/4 c. milk
1 Tbsp. vanilla
1/4 c. sweet potato puree
Glaze:
1 c. powdered sugar
1 Tbsp. brown sugar
1/2 tsp. cinnamon
1-2 Tbsp. milk
In a large bowl, whisk flour, sugar, oats, baking powder, salt, and coconut. Add the butter. Use your fingertips to rub butter into flour until mixture is coarse. In a separate bowl, which together the egg, milk, vanilla, and sweet potato puree. Slowly pour the wet ingredients into the dry ingredients and stir until dough just comes together. Knead dough briefly with your hands. Shape the dough into a disk and gently flatten to about 1 3/4 inches high. (I shaped it right on the greased baking sheet). Cut into 6-8 wedges. Bake at 400 for 18-20 minutes. Transfer to a wire rack and cool.
To make the glaze, whisk all the ingredients in a bowl. Add enough milk until desired consistency. Drizzle over the scones before serving.
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