Delicious Sweet Potato Scones Recipes

DELICIOUS SWEET POTATO SCONES

Delicious Sweet Potato Scones image

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.

Provided by Jean Harrington

Categories Bread Quick Bread Recipes Scone Recipes

Time 48m

Yield 16

Number Of Ingredients 9

Ingredients

3 sweet potatoes, peeled and chopped
3 cups self-rising flour
½ teaspoon salt
6 tablespoons butter
1 cup white sugar
1 cup raisins
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon ground allspice

Steps:

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.

Nutrition Facts : Calories 243.8 calories, Carbohydrate 48 g, Cholesterol 11.4 mg, Fat 4.7 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 2.8 g, Sodium 431.4 mg, Sugar 20.2 g

SWEET POTATO SCONES

Sweet Potato Scones image

Make and share this Sweet Potato Scones recipe from Food.com.

Provided by swirlycinnacakes

Categories Scones

Time 30m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon butter, room temperature
1/2 cup sugar
1/2 teaspoon salt
1 large egg
1 cup sweet potato, mashed and at room temperature
2 cups all-purpose flour
2 teaspoons baking powder

Steps:

Preheat oven to 425F and line a baking sheet with parchment paper.
In a large bowl, beat together butter, sugar and salt. Beat in egg, then the mashed sweet potato. Stir until smooth.
Sift in flour and baking powder. Stir until flour is completely mixed inches Dough should be slightly sticky, but not wet. If it is wet (i.e. if your sweet potatoes were unusually moist) add an additional tbsp or two of flour.
Turn dough onto a lightly floured surface and knead three or four times before shaping into a rectangle and rolling out to 3/4 inch thickness. Use a 2 1/2 inch cookie cutter to cut rounds. Reroll dough once and continue to cut rounds. Place all on prepared baking sheet.
Bake for about 15 minutes, until golden.
Cool on a wire rack, or eat warm.

SWEET POTATO SCONES

Sweet Potato Scones image

A spud in a scone? They're oh, so sweet, spicy and delicious! And kids will find fun shapes make them "taste like more."

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 16

Number Of Ingredients 15

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

Steps:

Heat oven to 400°F. Mix flour, brown sugar, baking powder, cinnamon, baking soda, nutmeg, salt and cloves in medium bowl. Cut in margarine, using fork or pastry blender, until mixture looks like fine crumbs. Stir in sweet potato, carrot, yogurt and vanilla just until dough leaves side of bowl.
Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Roll dough 1/2 inch thick. Cut with 2 1/2-inch cookie cutter dipped into flour, or cut into diamonds with knife. Place about 1 inch apart on ungreased cookie sheet. Brush with egg white; sprinkle with granulated sugar.
Bake about 20 minutes or until edges are light brown. Immediately remove from cookie sheet to wire rack. Serve warm.

Nutrition Facts : Calories 125, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 180 mg

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