SWEET POTATO SCONES
Make and share this Sweet Potato Scones recipe from Food.com.
Provided by swirlycinnacakes
Categories Scones
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425F and line a baking sheet with parchment paper.
- In a large bowl, beat together butter, sugar and salt. Beat in egg, then the mashed sweet potato. Stir until smooth.
- Sift in flour and baking powder. Stir until flour is completely mixed inches Dough should be slightly sticky, but not wet. If it is wet (i.e. if your sweet potatoes were unusually moist) add an additional tbsp or two of flour.
- Turn dough onto a lightly floured surface and knead three or four times before shaping into a rectangle and rolling out to 3/4 inch thickness. Use a 2 1/2 inch cookie cutter to cut rounds. Reroll dough once and continue to cut rounds. Place all on prepared baking sheet.
- Bake for about 15 minutes, until golden.
- Cool on a wire rack, or eat warm.
DELICIOUS SWEET POTATO SCONES
An easy, tasty, nutritious recipe I created to serve at breakfast and help use up the 300 pounds of sweet potatoes my son grows every year.
Provided by Jean Harrington
Categories Bread Quick Bread Recipes Scone Recipes
Time 48m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potato, cover, and steam until tender, 8 to 10 minutes. Strain into a bowl and mash until smooth.
- Mix flour and salt together in a large bowl. Cut in butter with a pastry blender or a fork until mixture is crumbly. Stir in sugar, raisins, cinnamon, nutmeg, and allspice. Add 3 cups mashed sweet potatoes; mix until dough comes together.
- Turn dough out onto a floured work surface; divide in half. Pat each half into a circle the size of a large dinner plate. Cut each circle into 8 wedges. Transfer wedges to two 10x15-inch baking sheets.
- Bake in the preheated oven until lightly browned, about 20 minutes.
Nutrition Facts : Calories 243.8 calories, Carbohydrate 48 g, Cholesterol 11.4 mg, Fat 4.7 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 2.8 g, Sodium 431.4 mg, Sugar 20.2 g
SWEET POTATO SCONES, THE BEST (DIABETIC CHANGES GIVEN)
Make and share this Sweet Potato Scones, the Best (Diabetic Changes Given) recipe from Food.com.
Provided by Annacia
Categories Scones
Time 26m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda.
- 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-in. circle.
- Cut into eight wedges.
- Separate wedges and place 1 in apart on a baking sheet lightly coated with nonstick cooking spray.
- Bake at 400° for 16-21 minutes or until golden brown.
- Cool on a wire rack for 5 minutes. Serve warm.
SWEET POTATO SCONES
It's a sure sign of autumn when Lily Julow whips up these tender, tasty treats for friends in Lawrenceville, Georgia. Served warm, they also make a delicious addition to any special breakfast or brunch, she notes.
Provided by Taste of Home
Time 45m
Yield 8 scones.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda. 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-in. circle. Cut into eight wedges. , Separate wedges and place 1 in. apart on a baking sheet lightly coated with cooking spray. Bake at 400° for 16-21 minutes or until golden brown. Cool on a wire rack for 5 minutes. Serve warm.
Nutrition Facts : Calories 278 calories, Fat 9g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 465mg sodium, Carbohydrate 44g carbohydrate (13g sugars, Fiber 2g fiber), Protein 6g protein.
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