sweet potato scones

i was reading SuperFoods Rxawhile ago and really wanted to try one of the recipes in the book for sweet potato scones. earlier this week sweet potatoes were on sale at the market and we brought home a whole bag, and so this morning i set out to bake.



they turned out yummy! they are also quite healthy (as are all the recipes from that book) and so i don't feel guilty having more than one. plus, not too sweet at all, which is how i like my baked goods.

+ Sweet Potato Scones +
adapted from SuperFoods Rx
yields about 18 scones

dry ingredients
1 cup + 2 tbsp whole wheat pastry flour
1/4 cups oat or wheat bran
2 tbsp ground flaxseed
2 tbsp wheat germ
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon (i looove cinnamon so i increased this to 1 tsp)
1/8 tsp ground mace or nutmeg
2 tbsp dark brown sugar
1/3 cups dried blueberries, currants, or chopped raisins
1/3 cups shredded sweet potato or other winter squash

wet ingredients
1/3 cups nonfat yogurt or buttermilk (i substituted soy milk)
1 large egg
1.5 tbsp canola or safflower oil
2 tsp finely grated orange zest

to make
1. mix the dry ingredients in a large bowl.
2. stir in wet ingredients and mix until just combined.
3. knead in the bowl with floured hands for several minutes until smooth.
4. turn onto floured surface and pat into 1/4 inch thickness.
5. cut into 2.5 inch rounds with a cookie cutter.
6. place the rounds 1 inch apart on greased baking sheet.
7. bake at 425F for 8-10 minutes.