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Sweet Potato Scones Recipe

It’s a sure sign of autumn when Lillian Julow whips up these tender, tasty treats for friends in Gainesville, Florida. Served warm, they also make a delicious addition to any special breakfast or brunch, she notes.

This recipe is:

Healthy

Diabetic Friendly

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Sweet Potato Scones Recipe

Prep: 25 min. Bake: 20 min.

Yield: 8 Servings

25 20 45

Ingredients

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

Directions

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 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.

Nutritional Facts 1 scone equals 278 calories, 9 g fat (5 g saturated fat), 47 mg cholesterol, 465 mg sodium, 44 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 3 starch, 1-1/2 fat.

Originally published as Sweet Potato Scones in Light & Tasty October/November 2006, p37