Sweet Potato Scones

Name: Sweet Potato Scones
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 18 serving(s)
Ingredients: 266.16 ml all-purpose flour (1 cup plus 2 tbsp); 59.14 ml oat bran or 59.14 ml wheat bran; 29.58 ml ground flax seed; 29.58 ml wheat germ; 9.85 ml baking powder; 2.46 ml baking soda; 1.23 ml ground cinnamon; 0.61 ml ground mace or 0.61 ml nutmeg; 29.58 ml dark brown sugar; 78.78 ml dried blueberries or 78.78 ml currants; 236.59 ml shredded sweet potatoes or 236.59 ml winter squash; 78.78 ml nonfat yogurt or 78.78 ml buttermilk; 1 large egg; 22.18 ml canola oil or 22.18 ml safflower oil; 9.85 ml finely grated orange zest

Submitted by Cook-a-holic

"These come from the SuperFoods Rx book, so they're very healthful. The original recipe called for whole wheat pastry flour, but I substituted all purpose flour to make it a little more convenient."

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photo by Deb G

Ready In:: 55mins
Ingredients:: 15
Serves:: 18

ingredients

266.16 ml all-purpose flour (1 cup plus 2 tbsp)
59.14 ml oat bran or 59.14 ml wheat bran
29.58 ml ground flax seed
29.58 ml wheat germ
9.85 ml baking powder
2.46 ml baking soda
1.23 ml ground cinnamon
0.61 ml ground mace or 0.61 ml nutmeg
29.58 ml dark brown sugar
78.78 78.78 ml dried blueberries or 78.78 ml currants
236.59 ml shredded sweet potatoes or 236.59 ml winter squash
78.78 ml nonfat yogurt or 78.78 ml buttermilk
1 large egg
22.18 ml canola oil or 22.18 ml safflower oil
9.85 ml finely grated orange zest

directions

Preheat oven to 425 degrees. Oil a baking sheet.
In a large bowl, combine flour, bran, flaxseed, wheat germ, baking powder, baking soda, cinnamon, mace or nutmeg, brown sugar, dried fruit, and sweet potato. Stir in the yogurt, egg, oil, and orange zest and mix until just combined.
With lightly floured hands, knead the dough in the bowl for several minutes. When smooth, turn the dough onto a lightly floured work surface and pat to a thickness of 1/4 inch. Using a cookie cutter or a glass, cut into 2 1/2-inch rounds. Gather the scraps, gently pat into a ball, flatten again, and cut out more scones.
Place the scones on the prepared baking sheet about 1 inch apart. Bake for 8 to 10 minutes, or until golden brown. Serve warm with or without nut butter and jam or marmalade.

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Reviews

These are more like a soft cookie than other scones I have made, but they are quite tasty---not very sweet. I used the nutmeg, golden raisins, sweet potato, buttermilk, and canola oil options. I was concerned that the sweet potato might not cook properly since it was raw when put in the batter, but that was not a problem. Made for My-3-Chefs.

Deb G