Sweet Potato Scones Recipe

5 1 3
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Sweet Potato Scones Recipe

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5 1 3
Publisher Photo
It’s a sure sign of autumn when Lily Julow whips up these tender, tasty treats for friends in Lawrenceville, Georgia. Served warm, they also make a delicious addition to any special breakfast or brunch, she notes.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

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

Nutritional Facts

1 each: 278 calories, 9g fat (5g saturated fat), 47mg cholesterol, 465mg sodium, 44g carbohydrate (13g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 3 starch, 1-1/2 fat.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Sweet Potato Scones in Light & Tasty October/November 2006, p37

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MY REVIEW
dedaniel User ID: 4306322 157166
Reviewed Apr. 30, 2011

"Lovely, easy and yummy. They're pretty too. I added a glaze, but certainly not necessary. Hats off to this keeper!"

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