Sweet Potato Scones

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.

Sweet Potato Scones


  • 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.


You might also like

By Meal Type

Sponsored Post: Chocolate Crinkle Cookies & Win A Cuisinart Food Processor!

It’s cookie season, people! Holiday cookies are one of my favourite parts of the season. They make a great gift – who doesn’t love home made cookies? – and it’s

By Meal Type

Adzuki Bean and Brown Rice Salad

This is my friend Jo. After years of not corresponding, it’s funny that we should circle back into each other’s lives because of children (thanks to this very site about cooking


Just Because It’s Gluten Free It Doesn’t Mean It’s Good For You.

As I make my way living wheat and gluten free, I’m doing a lot of reading for ideas and support. One of my first stops was amazon.ca, where I searched


  1. Terra
    February 17, 15:31 Reply

    Rosie just woke up from her (very short) nap to make these! I’ll report back…

  2. Terra
    February 17, 15:32 Reply

    Although she insists we make them in circles, not triangles. Ha.

    • Laura Keogh
      February 18, 08:53 Reply

      Hi Terra. How did they come out? I love the idea of circles.

  3. Terra
    February 18, 22:30 Reply

    They were great. I was a bit stuck on how to make the circles but had no choice but to figure it out since I’d promised! We used a small glass and they came out perfectly. Milo (7 months) has been loving them too! Adorable to watch him “chew” the tiny little pieces.

  4. Shelley J
    March 09, 12:37 Reply

    going to make these today! and you’re right about the pumpkin scones. I used to work at starbucks and I am pretty sure I gained 10 pounds on those alone!

Leave a Reply