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Sweet Potato Scones
Sweet Potato Scones
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Prep Time:
15 minutes
Total Time:
35 minutes
Sweet and spicy scones with a surprise spud twist, irresistible to both kids and adults.
Ingredients:
  • 2 1/4 cups Gold Medal™ all-purpose flour
  • 1/3 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1/4 cup firm margarine
  • 1 cup mashed cooked sweet potato
  • 1/2 cup shredded carrot
  • 1/4 cup vanilla fat-free yogurt
  • 1 teaspoon vanilla
  • 1 egg white, slightly beaten, if desired
  • Granulated sugar, if desired
Instructions:
  • Preheat oven to 400°F. In a medium bowl, combine flour, brown sugar, baking powder, cinnamon, baking soda, nutmeg, salt, and cloves. Use a fork or pastry blender to cut in margarine until the mixture resembles fine crumbs. Gently mix in sweet potato, carrot, yogurt, and vanilla until dough comes together.
  • On a lightly floured surface, coat the dough with a gentle roll in flour. Knead the dough lightly 10 times. Roll the dough to 1/2 inch thickness. Cut using a 2 1/2-inch cookie cutter dipped in flour or shape into diamonds with a knife. Arrange them about 1 inch apart on an ungreased cookie sheet. Brush with egg white and sprinkle with granulated sugar.
  • Bake for approximately 20 minutes until edges turn a golden brown. Transfer cookies from the baking sheet to a wire rack right away. Enjoy warm.

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