SWEET POTATO SCONES, THE BEST (DIABETIC CHANGES GIVEN)

Sweet Potato Scones, the Best (Diabetic Changes Given) image

Provided by Annacia

Categories Scones

Time 26m

Yield 8 serving(s)

Number Of Ingredients 10

Previous Next

2 1/4 cups all-purpose flour
1/4 cup packed brown sugar (1/8 c Splenda Brown Sugar)
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
3/4 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter (Heart Healty Margarine)
1 egg, lightly beaten (1/4 c EggBeaters)
1 cup mashed sweet potatoes
1/3 cup low-fat buttermilk

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 nonstick cooking spray.
Bake at 400° for 16-21 minutes or until golden brown.
Cool on a wire rack for 5 minutes. Serve warm.