Sweet Potato Scones
Nutritious sweet potato keeps these moist, even with all of the fiber-riffic bran, wheat germ, and whole wheat flour. Serve them warm or toasted, slathered with tomorrow’s prune butter, a dab of regular butter, nut butter, or any flavor fruit preserves.
Adapted from a recipe in Superfoods Rx by Steven Pratt, M.D. and Kathy Matthews
Prep Time: 15 Minutes
Cooking Time: 10 Minutes
Yield: About 12-15 Scones
Ingredients:
1 Cup plus 2 Tbsp Whole Wheat Flour
¼ Cup Oat Bran
4 Tbsp Wheat Germ
2 Tsp Baking Powder
½ Tsp Baking Soda
¼ Tsp Cinnamon
1/8 Tsp Nutmeg
1/3 Cup Raisins
1 Cup Shredded Sweet Potato or Yam
2 Tbsp Real Maple Syrup or Agave Nectar
1/3 Cup Plain, Organic Yogurt
1 Egg, lightly beaten
1 Tbsp Canola or Olive Oil
1 Tsp Orange Zest
Preheat oven to 425 degrees. In a large bowl, mix together flour, bran, flaxseed, wheat germ, baking powder, baking soda, cinnamon, nutmeg, and raisins. In a separate bowl, combine raisins, sweet potato or yam, maple syrup, yogurt, egg, oil and zest. Once combined, stir wet ingredients into dry until just combined.
Knead the dough by hand for 3-4 minutes. Lightly flour a cutting board or other surface and spread dough until entire surface is about ¼” thick. Use a water glass to cut round pieces. When you run out of room, gather up scraps, roll them into a ball, and re-spread dough. Cut out more scones. Place scones onto a lightly greased baking sheet and bake for 8 to 10 minutes or until golden brown. Serve warm from the oven or toasted.
Categories: Snacks,Get Up and Eat,Soy Free or Optional,Comfort Food Revamp
Should the sweet potato be raw or cooked? I assume raw because it doesn't say otherwise, but I thought I'd check to be sure...these look really interesting, though, I'm going to try making them later tonight.
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Alright, I went ahead and made these and they turned out awesome. When I told my mother earlier that I was going to make her and my father sweet potato scones, she was really skeptical, (I don't know why, even just the idea sounds delicious to me,) but I told her something along the lines of "well, I found them off of this one website, and everything I've made from there has been amazing so far, so I wouldn't worry." I used dried cranberries instead of raisins (only because I'm really not that crazy about raisins) but besides that I followed it perfectly and I was really impressed. These are too tasty. Thanks a lot for another great recipe.
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Thanks for telling me that! Yeah, I agree that the name sounds delicious, but some people (who are a little crazy) are not excited by sweet potato. If you've got leftovers, I must again advise you to eat them toasted. At room temp they're just not that impressive.
I guess you figured it out-- just grate the potato raw (thank goodness, because cooking them would add way too many minutes to the recipe, right?). The pieces are small enough that they cook when you heat the scone. Cranberries--- sounds wonderful. So glad you all liked them!!!
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I'm about to make these for the second time. They were a huge hit with my boys, from baby to husband and 3 yr old in between. Wanted to ask for a quantity on the flax seeds though. They are mentioned in the directions but not the ingredients list. Last time I just threw in the flaxmeal I had left from breakfast but I'm sure you have a better idea. ;o)
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