Sweet Potato Scones
A scones recipe that's full of fiber and low fat, too.
Scones recipes are typically full of butter. This one has less butter and yet, it's got a nice, cake-like texture.
The sweet potato flavor is subtle in these scones, but the health benefits are not. Each of these sweet potato scones is packed with 6 grams of fiber and 131% of your daily requirement for Vitamin A.
Serve these sweet potato scones with carrot cream cheese spread for a healthy snack or breakfast.
Sweet Potato Scones
- 2 Tbsp. butter
- 1/3 cup white sugar
- 1-1/4 tsp. salt, divided
- 1 egg, beaten lightly
- 1 cup cooked, cooled and mashed sweet potato (not candied)
- 2 cups whole wheat pastry flour
- 2 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper or a silpat mat. With an electric mixer, beat butter until creamy. Add sugar and 1/4 tsp. of salt until light and fluffy. Beat in egg, then sweet potato until well combined.
In a medium bowl, whisk together flour, baking powder, 1 tsp. salt, cinnamon and nutmeg. Add to sweet potato mixture. Dough should be soft, but not sticky. Add more flour if necessary to reach this consistency. Turn out onto floured surface and knead 2-3 times. Shape into a 1-inch oval. Divide into six triangular scones. Place scones on prepared cookie sheet. Bake 12-15 minutes until lightly browned.
Makes 6 scones.
Per scone: 255 calories, 5 g fat (3g saturated), 45 mg cholesterol, 48 g carbohydrate, 6 g fiber, 7 g protein, 131% Vitamin A, 11% Vitamin C, 12% calcium, 12% iron
For more of my best scones recipes, see:
