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.
Ingredients
- 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
Method
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
Banana Chocolate Chip Muffins
Scarlett loves to graze. All day long. She’ll sit for her three meals each day, but I find she prefers smaller meals that don’t seem too intimidating to finish with
Tuna Salad Sundae
We’re all well versed in the benefits of tuna, especially for their omega-3 content. It’s also a great source of lean protein. However, did you know it tastes great in
Orange Yogurt Cake
This cake made my house smell like a warm creamsicle. Need I say more? I love citrus in almost anything — fragrance, food, drinks but particularly in baking. I often bakie with lemons but
Hey, thanks for stopping by!
We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
7 Comments
Tweets that mention Super Snack: Sweet Potato Scones – Sweet Potato Chronicles -- Topsy.com
February 17, 09:43[…] This post was mentioned on Twitter by Diana Carreiro, Ceri Marsh. Ceri Marsh said: Sweet Potato Scones – good with a cup of tea or a play date! http://bit.ly/ecIcfu […]
Terra
February 17, 15:31Rosie just woke up from her (very short) nap to make these! I’ll report back…
Terra
February 17, 15:32Although she insists we make them in circles, not triangles. Ha.
Laura Keogh
February 18, 08:53Hi Terra. How did they come out? I love the idea of circles.
Terra
February 18, 22:30They 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.
Shelley J
March 09, 12:37going 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!
Roundup: Fall Baking - Sweet Potato Chronicles
October 10, 07:01[…] Sweet Potato Scones would be such a fun weekend baking […]