Starting Monday September 10, have a fun filled week with the
Make Mine Pink Bloggers as they host a Virtual Tea Party.

Update: Come Join Me Here for an All American Tea Party in honor of 9/11 

Here is my entry for Day One of the Virtual Tea Party – Autumn Elegance

Sweet Potato Scones

• 2-1/4 cups all-purpose flour
• 1/4 cup packed brown sugar
• 2 teaspoons baking powder
• 1-1/2 teaspoons pumpkin pie spice
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/3 cup cold butter
• 1 egg, lightly beaten
• 1 cup mashed sweet potatoes
• 1/3 cup buttermilk

In a large bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, sweet potatoes and buttermilk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; with lightly floured hands, knead dough 10-12 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place 1 in. apart on a baking sheet lightly coated with nonstick cooking spray. Bake at 400° for 16-21 minutes or until golden brown. Cool on a wire rack for 5 minutes. Serve warm. Yield: 8 scones.

Enjoy with a nice cup of Autumn Tea!

5 individual tea bags
5 cups boiling water
5 cups unsweetened apple juice
2 cups cranberry juice
1/2 cup sugar
1/3 cup lemon juice
1/4 teaspoon pumpkin pie spice

Place the tea bags in a large heat-proof bowl; add boiling water. Cover and steep for 8 minutes. Discard tea bags. Add the remaining ingredients to tea; stir until sugar is dissolve. Serve warm or over ice. Yield: 3 quarts.