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breads & rolls

Sweet Potato Scones
1 1/3 cups all-purpose flour
2/3 cup white whole wheat flour
1/4 cup light brown sugar, packed
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup pureed or mashed sweet potatoes
1/4 cup canola oil
1/4 cup reduced-fat buttermilk
1 tsp. vanilla extract
1/2 cup confectioner's sugar for Cinnamon Glaze
1/8 tsp. ground cinnamon for Cinnamon Glaze
1 Tbsp. reduced-fat buttermilk for Cinnamon Glaze
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Sweet Potato Scones

Sweet Potato Scones

Sweet Potato Scones
  • Servings:Makes 8
  • Prep Time:20 minutes
  • Cook Time:20 minutes
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or spray with vegetable cooking spray.
2. Prepare the scones. In a large mixing bowl, combine both flours, brown sugar, ginger, cinnamon, baking powder, baking soda, and salt. Stir well. Add sweet potatoes and mix using an electric mixer on medium speed until the mixture resembles coarse meal. Add oil, buttermilk, and vanilla and mix until just combined.
3. Transfer dough to a floured surface and shape into an 8-inch circle; dough may be wet, so handle carefully. Using a sharp knife, cut into 8 wedges. Place wedges on prepared baking sheet about 1 inch apart. Bake until golden brown, about 20 minutes. Transfer to a wire rack.
4. Prepare the glaze. In a small bowl combine confectioners' sugar and cinnamon. Add the buttermilk and mix until smooth. Drizzle glaze over warm scones. Serve scones warm or at room temperature.
Source: Hannaford fresh Magazine, November - December 2009