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
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.
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.
POTATO SCONES
Coming from an Irish and Scottish background, these scones are the perfect side with any breakfast meal as well as a family favorite! Enjoy. Add onion, pepper, or any other spices for flavor. Serve with butter.
Provided by Lindsay O.
Categories Bread Quick Bread Recipes
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Heat a lightly greased griddle or cast iron skillet over medium-high heat.
- Mash potatoes with flour, butter, and salt until a stiff dough forms.
- Turn dough out onto a lightly floured work surface. Knead dough lightly and roll dough out to about 1/2-inch thick. Cut into six triangular wedges.
- Working in batches, cook scones, turning once on hot griddle until golden brown, 4 to 5 minutes per side.
Nutrition Facts : Calories 198.1 calories, Carbohydrate 29 g, Cholesterol 20.1 mg, Fat 7.8 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 4.8 g, Sodium 307.5 mg, Sugar 0.7 g
SWEET POTATO SCONES
Oh, my!! These are a sweet potato lover's dream! From a co-worker who was lucky enough to live in St. Thomas for a year...=)
Provided by Aroostook
Categories Scones
Time 25m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Grease a baking sheet; set aside.
- Sift flour, baking powder and salt into a medium-size bowl; stir in sugar.
- In a large bowl, thoroughly mix potatoes and 1 1/2 tablespoons melted butter with a fork.
- Add dry ingredients and mix to form a soft dough.
- Turn out onto floured surface.
- Roll out with a floured rolling pin or pat dough with your hands to make a round about 1/2-inch thick.
- Cut into rounds with a 2-inch fluted or plain cookie cutter.
- Place 1 to 1 1/2 inches apart on baking sheet; brush tops with remaining 1 1/2 tablespoons melted butter.
- Bake at 400 F for 15-18 minutes until light brown.
- Split and serve warm with butter and honey.
- Makes about 10 scones.
Nutrition Facts : Calories 103.1, Fat 3.6, SaturatedFat 2.2, Cholesterol 9.2, Sodium 222.5, Carbohydrate 16, Fiber 1.2, Sugar 2.3, Protein 1.8
SWEET POTATO SCONES
Steps:
- Bake 1 medium sweet potato - purée n a food processor with a bit of water (just enough to make the puree). Cool and refridgerate. Mix wet ingredients with whisk. Place dry ingredients in a food processor and add 3/4 cup cold butter (stick & a half) - chopped Pulse food processor until butter is the size of small peas. Fold dry ingredients into wet ingredients and mix. Batter will be stiff but a bit sticky. I typically just make "drop" scones, but if you want to make a more traditional cut scone, refrigerate batter so it is easier to roll-out. Line baking sheet with parchment paper and bake at 350 for 15 - 17 minutes. Remove scones from the oven, wait for 5 minutes and drizzle with 1 Tablespoon glaze.
MINI SWEET POTATO SCONES WITH ROSEMARY & BACON
Everyone who tries these scones thinks they're delicious! To save a little time in the morning, combine the dry ingredients and cut in the butter the night before. I usually stir in the crumbled bacon at that time, too. Cover and refrigerate overnight and proceed with the recipe the next morning. In addition to saving time, this also allows the rosemary and bacon to come through, and chilling the butter in the mix results in tender scones. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Breakfast
Time 45m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. In a large bowl, whisk the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in bacon. In another bowl, whisk sweet potatoes, yogurt, egg and maple syrup until blended; stir into crumb mixture just until combined., Turn onto a floured surface; knead gently 10 times. Divide dough in half. Pat each half into a 6-in. circle. Cut each into 8 wedges. Place wedges on a greased baking sheet. Brush with milk; sprinkle with sugar. Bake until golden brown, 12-14 minutes. Serve warm., Freeze option: Freeze cooled scones in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven until warmed, 3-4 minutes.
Nutrition Facts : Calories 184 calories, Fat 7g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 261mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
SWEET POTATO SCONES
A spud in a scone? They're oh, so sweet, spicy and delicious! And kids will find fun shapes make them "taste like more."
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Mix flour, brown sugar, baking powder, cinnamon, baking soda, nutmeg, salt and cloves in medium bowl. Cut in margarine, using fork or pastry blender, until mixture looks like fine crumbs. Stir in sweet potato, carrot, yogurt and vanilla just until dough leaves side of bowl.
- Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Roll dough 1/2 inch thick. Cut with 2 1/2-inch cookie cutter dipped into flour, or cut into diamonds with knife. Place about 1 inch apart on ungreased cookie sheet. Brush with egg white; sprinkle with granulated sugar.
- Bake about 20 minutes or until edges are light brown. Immediately remove from cookie sheet to wire rack. Serve warm.
Nutrition Facts : Calories 125, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 180 mg
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