Sweet Potato Scones with Orange Glaze

For the Scones
2.25 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 Glaze
1 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