Sweet Potato-Rosemary Scones

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Sweet Potato-Rosemary Scones calories by ingredient
Report Inappropriate Recipe

Submitted by:


Easy and delicious - goes great with Oven Barbecue Chili Easy and delicious - goes great with Oven Barbecue Chili
Number of Servings: 8


    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 milk
    1 1/2 TBSP finely chopped fresh rosemary, divided
    1 tsp kosher salt, divided
    Cooking 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.

Rate This Recipe