Sweet Potato Scones with Orange Glaze
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
For the Scones2.25 cup Whole Wheat Flour .25 cup, packed Brown Sugar 2 tsp Baking Powder .25 tsp Baking Soda 1 tsp Cinnamon, ground 1 tsp Ginger, ground .75 tsp Salt .33 cup Butter, salted 1 large Egg, fresh, whole, raw 1 cup Sweet potato, cooked, baked in skin, without salt .33 cup Buttermilk For the Glaze1 tsp Vanilla Extract 1.5 cup, unsifted Powdered Sugar 1 tbsp Orange Peel 1.5 fl oz Orange Juice
1. 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.
2. Turn onto a lightly floured surface; with lightly floured hands, knead dough 10-12 times. Pat into two 4-in. circles. Cut each circle into eight wedges.
3. 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.
4. Mix the glaze ingredients together, mixing well and add to the top of the baked scones.
Serve warm.
Yield: 16 scones.
1. Combine all ingredients. Stir until smooth. Drizzle over the scones.
Serving Size: Makes 16 scones
2. Turn onto a lightly floured surface; with lightly floured hands, knead dough 10-12 times. Pat into two 4-in. circles. Cut each circle into eight wedges.
3. 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.
4. Mix the glaze ingredients together, mixing well and add to the top of the baked scones.
Serve warm.
Yield: 16 scones.
1. Combine all ingredients. Stir until smooth. Drizzle over the scones.
Serving Size: Makes 16 scones
Nutritional Info Amount Per Serving
- Calories: 168.9
- Total Fat: 4.5 g
- Cholesterol: 21.8 mg
- Sodium: 227.2 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 2.6 g
- Protein: 3.1 g
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