Whole Wheat Sweet Potato Scone
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1.75 cups King Arthur White Whole Wheat Flour1 tbsp baking soda.75 tsp salt1 tbsp granulated Sugar45 grams butter, salted.5 cup 2% reduced fat milk1 cup cooked mashed sweetpotato
Preheat oven to 400 degrees F.
Sift or whisk together the dry ingredients, them rub the butter in with your hands until the whole takes on the consistency of dry sand.
Add the mashed sweet potatoes and enough milk to make a dough, working the whole as little as possible.
Roll out slightly less than an inch thick and cut into squares or rounds. Brush top with milk and dust with granulated sugar, if desired.
Bake on a silicon baking sheet or parchment lined cookie sheet, or a buttered and floured cookie sheet, for 8-10 minutes, until the edges turn gold.
Serving Size: Makes approximately 18 small scones.
Number of Servings: 18
Recipe submitted by SparkPeople user MATOCIQUALA.
Sift or whisk together the dry ingredients, them rub the butter in with your hands until the whole takes on the consistency of dry sand.
Add the mashed sweet potatoes and enough milk to make a dough, working the whole as little as possible.
Roll out slightly less than an inch thick and cut into squares or rounds. Brush top with milk and dust with granulated sugar, if desired.
Bake on a silicon baking sheet or parchment lined cookie sheet, or a buttered and floured cookie sheet, for 8-10 minutes, until the edges turn gold.
Serving Size: Makes approximately 18 small scones.
Number of Servings: 18
Recipe submitted by SparkPeople user MATOCIQUALA.
Nutritional Info Amount Per Serving
- Calories: 73.1
- Total Fat: 2.3 g
- Cholesterol: 6.0 mg
- Sodium: 328.5 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 1.5 g
- Protein: 2.0 g
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