Sweet potato scones

Sweet potato scones


7 people made this

About this recipe: These scones are heart friendly. They're low in saturated fat because they're made with oil instead of butter.

Lynn Lewis

Serves: 12 

  • 245 g plain flour
  • ¼ teaspoon salt
  • 1 tablespoon baking powder
  • pinch of nutmeg
  • 250 g cooked, mashed sweet potato
  • 60 ml vegetable oil
  • 60 ml low-fat milk
  • 1 large egg, lightly beaten
  • 2 tablespoons brown sugar

Prep:12min  ›  Cook:15min  ›  Ready in:27min 

  1. Preheat oven to 210°C. Sift flour, salt, baking powder and nutmeg into a small bowl.
  2. Stir together sweet potato, oil, milk, egg and sugar in a medium bowl. Stir in flour mixture just until evenly moistened.
  3. Turn dough out onto a floured work surface. Pat out to a 2 cm-thick round. Cut into rounds with a 6 cm biscuit cutter. Place rounds on a baking tray about 2.5 cm apart. Gather up remaining dough. Pat into a circle; cut out remaining scones.
  4. Bake until golden, 12 to 15 minutes. Serve warm.

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