Sweet Potato-Rosemary Scones
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 1/2 cups low-fat baking mix (Bisquick Heart Smart)1/2 cup canned mashed cooked sweet potato (drain before mashing)6 TBSP fat-free milk1 1/2 TBSP finely chopped fresh rosemary, divided 1 tsp kosher salt, dividedCooking spray 2 tsp fat-free milk
1. Preheat oven to 450 degrees F
2. Lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix, mashed sweet potato, 6 TBSP milk, 1 TBSP rosemary and 1/2 tsp kosher salt in a bowl, stirring just until moist (dough will be very soft).
3. Turn dough onto a baking sheet that is coated with cooking spray. Pat dough into a 7-inch circle with floured hands. Cut dough into 8 wedges, cutting into but not through dough. Brush top of dough with remaining 2 tsp milk. sprinkle dough with remaining 1 1/2 tsp rosemary and remaining 1/2 tsp kosher salt.
$. Bake at 450 for 10 minutes or until lightly browned.
8 servings (serving size: 1 scone)
Number of Servings: 8
Recipe submitted by SparkPeople user VICKIJO1969.
2. Lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix, mashed sweet potato, 6 TBSP milk, 1 TBSP rosemary and 1/2 tsp kosher salt in a bowl, stirring just until moist (dough will be very soft).
3. Turn dough onto a baking sheet that is coated with cooking spray. Pat dough into a 7-inch circle with floured hands. Cut dough into 8 wedges, cutting into but not through dough. Brush top of dough with remaining 2 tsp milk. sprinkle dough with remaining 1 1/2 tsp rosemary and remaining 1/2 tsp kosher salt.
$. Bake at 450 for 10 minutes or until lightly browned.
8 servings (serving size: 1 scone)
Number of Servings: 8
Recipe submitted by SparkPeople user VICKIJO1969.
Nutritional Info Amount Per Serving
- Calories: 98.5
- Total Fat: 1.5 g
- Cholesterol: 0.3 mg
- Sodium: 394.2 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 0.2 g
- Protein: 2.4 g
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