Super Snack: Sweet Potato Scones - Sweet Potato Chronicles

Super Snack: 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

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.

  

7 Comments

  1. […] 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 […]

  2. Terra says:

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

  3. Terra says:

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

  4. Laura Keogh says:

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

  5. Terra says:

    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.

  6. Shelley J says:

    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!

  7. […] Sweet Potato Scones would be such a fun week­end baking […]

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