MINI SWEET POTATO SCONES WITH ROSEMARY & BACON
Everyone who tries these scones thinks they're delicious! To save a little time in the morning, combine the dry ingredients and cut in the butter the night before. I usually stir in the crumbled bacon at that time, too. Cover and refrigerate overnight and proceed with the recipe the next morning. In addition to saving time, this also allows the rosemary and bacon to come through, and chilling the butter in the mix results in tender scones. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Breakfast
Time 45m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. In a large bowl, whisk the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in bacon. In another bowl, whisk sweet potatoes, yogurt, egg and maple syrup until blended; stir into crumb mixture just until combined., Turn onto a floured surface; knead gently 10 times. Divide dough in half. Pat each half into a 6-in. circle. Cut each into 8 wedges. Place wedges on a greased baking sheet. Brush with milk; sprinkle with sugar. Bake until golden brown, 12-14 minutes. Serve warm., Freeze option: Freeze cooled scones in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven until warmed, 3-4 minutes.
Nutrition Facts : Calories 184 calories, Fat 7g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 261mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
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