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Sweet Potato Scones

Sweet Potato Scones created by Deb G

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:
55mins
Serves:
Units:

ingredients

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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@Cook-a-holic
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@Cook-a-holic
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"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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  1. Deb G
    Sweet Potato Scones Created by Deb G
    Reply
  2. Deb G
    Sweet Potato Scones Created by Deb G
    Reply
  3. Deb G
    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.
    Reply
  4. 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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