Ingredients for Sweet Potato Scones
- All Purpose Flour
- Oat Bran
- Ground Flax Seed
- 1/4 cup wheat germ
- 2 tsp baking powder
- 1 tsp baking soda
- Ground Cinnamon
- Ground Mace
- Dark Brown Sugar
- Raisins
- Sweet Potatoes
- Nonfat Yogurt
- 1 large egg
- Canola Oil
- 1 tbsp orange zest
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How to Make Sweet Potato Scones
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together: 2 cups all-purpose flour, 1/2 cup wheat bran, 1/4 cup flaxseed meal, 1/4 cup wheat germ, 2 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, 1/4 tsp mace or nutmeg, 1/2 cup packed light brown sugar, 1 cup chopped dried fruit (cranberries, raisins, etc.), and 1 1/2 cups cooked and mashed sweet potato.
- In a separate bowl, whisk together: 1 cup plain yogurt, 1 large egg, 2 tbsp melted oil (vegetable or coconut), and 1 tbsp orange zest.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently knead for 1-2 minutes until just smooth.
- Pat the dough to a 1/4-inch thickness.
- Use a 2 1/2-inch cookie cutter or a glass to cut out scones.
- Gather the scraps, gently reshape, and cut out more scones.
- Place scones onto the prepared baking sheet, leaving about 1 inch between each.
- Bake for 8-10 minutes, or until golden brown and cooked through.
- Let cool slightly on the baking sheet before serving. Enjoy warm with your favorite nut butter and jam or marmalade!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
15g
Fat
1g
Carbs
4g
