1 small sweet potato (8 ounces), unpeeled, pricked with fork several times

1 ½ cups (7 ½ ounces) all-purpose flour

½ cup (2 ¾ ounces) whole-wheat flour

3 tablespoons sugar

1 tablespoon baking powder

½ teaspoon table salt

½ teaspoon ground cinnamon

½ teaspoon ground ginger

⅛ teaspoon ground nutmeg

5 tablespoons refined coconut oil

⅓ cup (2 ounces) mini bittersweet chocolate chips

¼ cup raw pepitas

¾ cup plus 2 tablespoons unsweetened plant-based creamer, divided

1. Adjust oven rack to middle position and heat oven to 400 degrees.

   Set rimmed baking sheet in second rimmed baking sheet and line with

   parchment paper. Microwave sweet potato on plate until very soft, 6 to 9

   minutes, flipping potato over halfway through microwaving. Immediately

   slice potato in half lengthwise to release steam and set aside to cool.

2. Pulse all-purpose flour, whole-wheat flour, sugar, baking powder, salt,

   cinnamon, ginger, and nutmeg in food processor until combined, about

   3 pulses. Pinch off ¼-inch pieces of oil into flour mixture and pulse until

   mixture resembles coarse cornmeal, about 10 pulses. Transfer mixture to

   large bowl and stir in chocolate chips and pepitas.

3. Scoop sweet potato flesh from skins into now-empty processor bowl

   (you should have ½ cup sweet potato); discard skins. Add ¾ cup creamer to

   sweet potato and process until smooth puree forms, about 10 seconds. Stir

   sweet potato- creamer mixture into dry ingredients until dough begins to

   form, about 30 seconds.

4. Turn dough and any floury bits out onto lightly floured counter and

knead until rough, slightly sticky ball forms, 5 to 10 seconds. Pat dough

into 8-inch round and cut into 8 wedges. Evenly space wedges on prepared

sheet, and brush tops with remaining 2 tablespoons creamer. Bake until light

golden brown, 16 to 18 minutes, rotating sheet halfway through baking.

Transfer scones to wire rack and let cool for at least 10 minutes. Serve warm

or at room temperature.

VARIATION

Maple-Glazed Spiced Sweet Potato Scones

Omit 2 tablespoons creamer for brushing. Substitute dried cranberries for

mini chocolate chips. Whisk ¾ cup confectioners' sugar, 3 tablespoons

maple syrup, and 1 teaspoon water in bowl until smooth. Pour glaze over

cooled scones and let sit for 10 minutes before serving.