SWEET POTATO SCONES
It's a sure sign of autumn when Lily Julow whips up these tender, tasty treats for friends in Lawrenceville, Georgia. Served warm, they also make a delicious addition to any special breakfast or brunch, she notes.
Provided by Taste of Home
Time 45m
Yield 8 scones.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, sweet potatoes and buttermilk; add to dry ingredients just until moistened. , Turn onto a lightly floured surface; with lightly floured hands, knead dough 10-12 times. Pat into an 8-in. circle. Cut into eight wedges. , Separate wedges and place 1 in. apart on a baking sheet lightly coated with cooking spray. Bake at 400° for 16-21 minutes or until golden brown. Cool on a wire rack for 5 minutes. Serve warm.
Nutrition Facts : Calories 278 calories, Fat 9g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 465mg sodium, Carbohydrate 44g carbohydrate (13g sugars, Fiber 2g fiber), Protein 6g protein.
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