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Sweet Potato Scones

Ingredients

  • 2-1/2 c. all-purpose unbleached white flour
  • 1/4 c. packed brown sugar
  • 2 t. baking powder
  • 1-1/2 t. pumpkin pie spice
  • 1/2 t. salt
  • 1/4 t. baking soda
  • 1/3 c. cold butter
  • 1 egg, lightly beaten
  • 1 c. mashed sweet potatoes (see note below)
  • 1/3 c. low-fat buttermilk
  • 1/2 c. mini chocolate chips, raisins or walnuts, optional

Instructions

In a large bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda.

With a pastry blender, 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-inch circle. Cut into eight wedges.

Separate wedges and place in a scones pan (lightly grease each section) or place 1 inch apart on a baking sheet lightly coated with nonstick cooking spray.

Brush each wedge with a little milk (use a pastry brush).

Bake at 400 degrees for 16-20 minutes or until golden brown. Cool on a wire rack for 5 minutes.

Drizzle with glaze if desired.

Glaze: 2/3 to 3/4 c. powdered sugar, a dash of cinnamon, 1/8 t. vanilla and a little warm water to desired consistency.

NOTE: I use a 15 oz. can of sweet potatoes and mash them to save time.