Ingredients
2-1/2 cups all-purpose flour1/2 cup sugar2-1/2 teaspoons baking powder1-1/2 teaspoons pumpkin pie spice or ground cinnamon1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed1/2 teaspoon salt1/4 teaspoon baking soda1/2 cup cold butter4 bacon strips, cooked and crumbled1/2 cup mashed sweet potatoes1/4 cup plain Greek yogurt1 large egg, room temperature2 tablespoons maple syrupTOPPING:1 tablespoon 2% milk1 tablespoon sugar
Preparation
Preheat oven to 425°. In a large bowl, whisk the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in bacon. In another bowl, whisk sweet potatoes, yogurt, egg and maple syrup until blended; stir into crumb mixture just until combined.
Turn onto a floured surface; knead gently 10 times. Divide dough in half. Pat each half into a 6-in. circle. Cut each into 8 wedges. Place wedges on a greased baking sheet. Brush with milk; sprinkle with sugar. Bake until golden brown, 12-14 minutes. Serve warm.
