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Sweet Potato Scones

 Sweet Potato Scones
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.
8 ServingsPrep: 25 min. Bake: 20 min.


  • 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 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.

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Sweet Potato Scones (continued)

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.