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Sweet Potato Scones

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Updated Apr 3, 2006
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A spud in a scone? They're oh, so sweet, spicy and delicious! And kids will find fun shapes make them "taste like more."

Sweet Potato Scones

  • Prep Time 15 min
  • Total 35 min
  • Servings 16
  • Ingredients 15
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Ingredients

  • 2 1/4 cups Gold Medal™ all-purpose flour
  • 1/3 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 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
  • 1 cup mashed cooked sweet potato
  • 1/2 cup shredded carrot
  • 1/4 cup vanilla fat-free yogurt
  • 1 teaspoon vanilla
  • 1 egg white, slightly beaten, if desired
  • Granulated sugar, if desired
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Bake about 20 minutes or until edges are light brown. Immediately remove from cookie sheet to wire rack. Serve warm.

Nutrition

125 Calories
3 g Total Fat
2 g Protein
23 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
125
Calories from Fat
25
Total Fat
3 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
180 mg
Potassium
130 mg
Total Carbohydrate
23 g
Dietary Fiber
1 g
Protein
2 g
% Daily Value*:
Vitamin A
62%
62%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 1/2 Fruit; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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