Harvest Sweet Potato Scones
Delve into the wholesome goodness of these Harvest Sweet Potato Scones. Crafted from the renowned SuperFoods Rx book, this delightful recipe boasts a nutritious twist with the inclusion of sweet potatoes, dried blueberries, and whole grains. While traditionally made with whole wheat pastry flour, this version employs all-purpose flour for added convenience without sacrificing taste or health benefits. Perfect for breakfast or an afternoon snack, these scones are soft, fragrant, and bursting with flavors, making them a must-try for health enthusiasts and food lovers alike.
18
Servings
135
Calories
15
Ingredients
Ingredients
All-purpose flour
1 1/8 cups (Measure out 1 cup plus 2 tablespoons.)
Oat bran or wheat bran
1/4 cup (Use bran of choice.)
Ground flax seed
2 tablespoons (Use as is.)
Wheat germ
2 tablespoons (Use as is.)
Baking powder
2 teaspoons (Use as is.)
Baking soda
1/2 teaspoon (Use as is.)
Ground cinnamon
1/4 teaspoon (Use as is.)
Ground mace or nutmeg
1/8 teaspoon (Use as is.)
Dark brown sugar
2 tablespoons (Use as is.)
Dried blueberries or currants
1/3 cup (Use as is.)
Shredded sweet potatoes or winter squash
1 cup (Shred before measuring.)
Nonfat yogurt or buttermilk
1/3 cup (Use as is.)
Large egg
1 (Use as is.)
Canola oil or safflower oil
1 1/2 tablespoons (Use as is.)
Finely grated orange zest
2 teaspoons (Grate before measuring.)
Instructions
1
Preheat your oven to 425°F (220°C) and lightly oil a baking sheet.
2
In a robust mixing bowl, combine the all-purpose flour, oat or wheat bran, ground flax seed, wheat germ, baking powder, baking soda, ground cinnamon, ground mace or nutmeg, and dark brown sugar. Stir well to ensure even distribution of dry ingredients.
3
Add the dried blueberries or currants and shredded sweet potatoes to the mixture, stirring gently to incorporate.
4
In a separate bowl, whisk together the nonfat yogurt (or buttermilk), large egg, canola (or safflower) oil, and finely grated orange zest until well combined.
5
Pour the wet ingredients into the dry mixture, mixing until just incorporated—do not overmix.
6
With lightly floured hands, knead the dough in the bowl for a few minutes until it becomes smooth.
7
Turn the dough onto a lightly floured surface, pat it down to a thickness of 1/4 inch, and use a cookie cutter or glass to cut out 2 1/2-inch rounds. Gather and reshape any scraps to cut out additional scones.
8
Arrange the scones on the prepared baking sheet, leaving about 1 inch of space between each one.
9
Bake for 8 to 10 minutes, or until the scones are golden brown on top. Remove from the oven and let them cool slightly before serving.
10
Enjoy these scones warm, with or without a dollop of nut butter and your favorite jam or marmalade.
Nutrition Information
5.2
Fat
3.2
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Harvest Sweet Potato Scones?
They are a nutritious breakfast or snack option crafted from the SuperFoods Rx book, featuring sweet potatoes, dried blueberries, and whole grains.
What is the origin of this recipe?
This recipe is adapted from the renowned SuperFoods Rx book.
Can I use whole wheat pastry flour instead of all-purpose flour?
Yes, while this version uses all-purpose flour for convenience, it was traditionally made with whole wheat pastry flour.
What temperature should the oven be set to?
Preheat your oven to 425°F (220°C).
What type of bran can be used in the recipe?
You can use either oat bran or wheat bran depending on your preference.
Does the recipe include flax seed?
Yes, the recipe calls for 2 tablespoons of ground flax seed.
What spices provide the fragrance in these scones?
Ground cinnamon and ground mace or nutmeg are used for flavor and fragrance.
Can I substitute the dried blueberries?
Yes, you can use dried currants as an alternative to dried blueberries.
How should the sweet potatoes be prepared?
The sweet potatoes should be shredded before being measured and added to the mix.
Is there a substitute for sweet potatoes?
Yes, you can use shredded winter squash instead of sweet potatoes.
What liquid options are available for the wet mixture?
You can use either nonfat yogurt or buttermilk.
What kind of oil should I use?
Canola oil or safflower oil are both recommended for this recipe.
How much orange zest is needed?
The recipe requires 2 teaspoons of finely grated orange zest.
Should I overmix the dough?
No, you should mix the wet and dry ingredients until just incorporated to avoid overmixing.
Is kneading required for this scone dough?
Yes, you should knead the dough in the bowl for a few minutes until it becomes smooth.
How thick should I pat the dough?
Pat the dough down to a thickness of approximately 1/4 inch.
What size should the scone rounds be?
Use a cookie cutter or glass to cut out 2 1/2-inch rounds.
How many servings does this recipe yield?
This recipe makes approximately 18 scones.
How long should the scones bake?
Bake the scones for 8 to 10 minutes.
How do I know when the scones are finished baking?
The scones are done when they turn golden brown on top.
What is the calorie count per scone?
Each scone contains approximately 135 calories.
What is the protein content per serving?
Each scone provides about 3.2 grams of protein.
How much fat is in each scone?
There are 5.2 grams of fat per serving.
How should the scones be served?
They are best served warm, either plain or with nut butter and jam.
Do I need to prepare the baking sheet?
Yes, you should lightly oil the baking sheet before placing the scones on it.
How much space should I leave between scones on the sheet?
Leave about 1 inch of space between each scone.
What type of sugar is used in the dough?
The recipe uses 2 tablespoons of dark brown sugar.
Are these scones considered healthy?
Yes, they are described as a nutritious snack featuring whole grains and superfoods like sweet potatoes and flax seed.
Is wheat germ included in the ingredients?
Yes, the recipe includes 2 tablespoons of wheat germ.
Can I reuse the dough scraps?
Yes, you can gather and reshape any scraps to cut out additional scone rounds.