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My review
Delicious Sweet Potato Scones
1
Jean Harrington
"An easy, tasty, nutritious recipe I created to serve at breakfast and help use up the 300 pounds of sweet potatoes my son grows every year."
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Ingredients
48 m servings 244Original recipe yields 16 servings (16 scones)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potato, cover, and steam until tender, 8 to 10 minutes. Strain into a bowl and mash until smooth.
- Mix flour and salt together in a large bowl. Cut in butter with a pastry blender or a fork until mixture is crumbly. Stir in sugar, raisins, cinnamon, nutmeg, and allspice. Add 3 cups mashed sweet potatoes; mix until dough comes together.
- Turn dough out onto a floured work surface; divide in half. Pat each half into a circle the size of a large dinner plate. Cut each circle into 8 wedges. Transfer wedges to two 10x15-inch baking sheets.
- Bake in the preheated oven until lightly browned, about 20 minutes.
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Footnotes
- Cook's Notes:
- Substitute margarine for the butter if desired.
- Sprinkle cinnamon sugar over scones before baking, if desired.
Nutrition Facts
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12/8/2017
This recipe was delicious. The sweet potatoes made it more moist than usual scones, but it was richer and more decadent because of it. I'd definitely make them again.