Sweet Potato Scones

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.

• Ready In: 55 mins
• Serves: 18

Ingredients

• 1 1⁄8 cups all-purpose flour (1 cup plus 2 tbsp)
• 1⁄4 cup  oat bran or 1⁄4 cup  wheat bran
• 2  tablespoons ground flax seed
• 2  tablespoons wheat germ
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon ground cinnamon
• 1⁄8 teaspoon ground mace or 1⁄8 teaspoon nutmeg
• 2  tablespoons dark brown sugar
• 1⁄3 cup  chopped raisins or 1⁄3 cup  dried blueberries or 1⁄3 cup currants
• 1  cup  shredded sweet potatoes or 1  cup  winter squash
• 1⁄3 cup nonfat yogurt or 1⁄3 cup buttermilk
• 1  large egg
• 1 1⁄2 tablespoons canola oil or 1 1⁄2 tablespoons  safflower oil
• 2  teaspoons  finely grated orange zest

Directions

1. Preheat oven to 425 degrees. Oil a baking sheet.
2. 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.
3. 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.
4. 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.