Sweet Potato Scones
Our very own nutrition whiz, Kathy Magilton, used to run an amazing food delivery business called Sweet Potato. Each week you could order meals that were healthy, tasty, made fresh and nutritious without all the calories and find them on your doorstep every Sunday evening. I was one of its first clients. Outside of the tofu phyllo bundles ( I promise to get Kathy to share that recipe with us too) and the sweet potato muffins, I was an addict of her sweet potato scones.
photo by Stacey Boag
I ate them at breakfast with my coffee, at lunch with her homemade soups or as an after dinner snack – always toasted with jam. Without much begging, I’ve got Kathy to share the recipe with us. And just in time, really. I’m pretty sure the Starbucks pumpkin, glazed scone (it’s heaven) that I used to fill the void is a calorie bomb just waiting to go off on my thighs. Plus, Scarlett really enjoys nibbling on these healthy scones as a mid-morning snack. We’ve even used spelt flour as a substitute for the white flour in the recipe. They’re also so low in sugar you don’t feel guilty adding the jam. Or the cream cheese. Did I mention the cream cheese? Nevermind.
- 1 cup sweet potato
- 2/3 cup soy or skim milk
- 2 teaspoon lemon juice
- 1 cup whole wheat flour
- 1 cup white flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon sugar
- ½ teaspoon salt
- ¼ cup canola or safflower oil
Preheat oven to 400 degrees.
Boil or steam sweet potato, drain, mash and cool.
Combine milk and juice and let stand 10 minutes, until thickens to buttermilk consistency.
In large bowl, combine flours, soda, powder, sugar and salt.
Add sweet potato, milk and oil. Combine to form soft dough.
Turn out onto lightly floured surface and knead until smooth. Press out to 1 inch thick. Cut into 3 inch squares.
Place on baking sheet ½ inch apart and make 15 minutes or until brown.
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