Sweet Potato Scones

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Sweet Potato Scones

 

2-1/4 cups all-purpose flour

1/4 cup packed brown sugar

2 teaspoons baking powder

1-1/2 teaspoons pumpkin pie spice

3/4 teaspoon salt

1/4 teaspoon baking soda

1/3 cup cold butter

1 egg, lightly beaten

1 cup mashed sweet potatoes

1/3 cup buttermilk

 

 

 

 

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.

S

eparate 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.

 

Yield: 8 scones.

 

Source: Taste of Home Light and Tasty

Formatted by Chupa Babi: 06.03.08

 

It’s a sure sign of autumn when Lillian Julow whips up these tender, tasty

treats for friends in Gainesville, Florida. Served warm, they also make a

delicious addition to any special breakfast or brunch, she notes.

 

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