Sweet Potato Scones

A spud in a scone? They're oh, so sweet, spicy and delicious! And kids will find fun shapes make them "taste like more." MORE+ LESS-

By Betty Crocker Kitchens

Updated April 3, 2006

Make with

Gold Medal Flour

Ingredients

2 1/4

cups Gold Medal™ all-purpose flour

1/3

cup packed brown sugar

teaspoons baking powder

teaspoon ground cinnamon

1/2

teaspoon baking soda

1/2

teaspoon ground nutmeg

1/4

teaspoon salt

1/8

teaspoon ground cloves

1/4

cup firm margarine

cup mashed cooked sweet potato

1/2

cup shredded carrot

1/4

cup vanilla fat-free yogurt

teaspoon vanilla

egg white, slightly beaten, if desired

Granulated sugar, if desired

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1

Heat oven to 400°F. Mix flour, brown sugar, baking powder, cinnamon, baking soda, nutmeg, salt and cloves in medium bowl. Cut in margarine, using fork or pastry blender, until mixture looks like fine crumbs. Stir in sweet potato, carrot, yogurt and vanilla just until dough leaves side of bowl.
2

Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Roll dough 1/2 inch thick. Cut with 2 1/2-inch cookie cutter dipped into flour, or cut into diamonds with knife. Place about 1 inch apart on ungreased cookie sheet. Brush with egg white; sprinkle with granulated sugar.
3

Bake about 20 minutes or until edges are light brown. Immediately remove from cookie sheet to wire rack. Serve warm.

Eating enough vegetables can be quite a challenge for many children and even some adults. But you can hide veggies in a delicious, nutritious treat--scones!
A member of the morning glory family and native to South America, sweet potatoes are cultivated in many parts of the world. They are high in vitamins A and C.
Sweetheart, make it easy on yourself. A drained 23-ounce can of sweet potatoes gives you 2 cups of mashed spuds--no need to cook. Just measure 1 cup for the recipe and save the remaining cup for a side dish or another use.