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Scones: Raisin-Nut Sweet Potato Scones

Source of Recipe

Cindy W. of El Cajon, CA


Recipe Introduction

"When I bake sweet potatoes or yams, I cook extras to use in this scone recipe. You can also use drained canned sweet potatoes or yams."

List of Ingredients

13/4 cups whole-wheat flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground mace or ground nutmeg
3/4 cup raisins
1/2 cup chopped walnuts
1/3 cup low-fat buttermilk
1/4 cup liquid egg substitute or 2 large eggs
1 teaspoon vanilla
1 cup mashed cooked sweet potatoes or yams




Recipe

In a large bowl, stir together flour, baking powder, soda, brown sugar, cinnamon, mace, raisins, and walnuts.

In another bowl, beat to blend buttermilk, egg substitute, vanilla, and sweet potatoes.

Add buttermilk mixture to flour mixture and stir until evenly moistened.

Mound batter in 12 equal portions (about 1/4 cup each) on a lightly oiled 14- by 17-inch baking sheet, spacing at least 2 inches apart.

Bake in a 375° oven until browned, 12 to 15 minutes. Transfer to a rack and let cool at least 5 minutes; serve hot, warm, or at room temperature.

YIELD: 12 Scones