Maple Pecan Sweet Potato Scones

By carvalhohm

Ingredients

• Scones:
• 2¾ cups whole-wheat pastry flour
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ¼ teaspoon ginger
• ¼ teaspoon nutmeg
• 1 stick cold butter, diced
• ⅔ cup sweet potato, cooked and mashed
• ⅓ cup real maple syrup
• 3/8 3/8
• 2 eggs
• Glaze:
• ½ cup powdered sugar
• 1 tablespoon real maple syrup
• 2–3 teaspoons milk
• ¼ cup pecans, chopped

Details

Servings 12

Preparation

Step 1

Preheat oven to 425 degrees. In a large mixing bowl, combine flour,
baking powder, cinnamon, salt, ginger and nutmeg. Cut in the butter with two
knives or a pastry blender until crumbly. In a medium mixing bowl, whisk together
the sweet potato, maple syrup and eggs until blended.

Add the wet ingredients to the dry and combine until a soft dough forms. Divide the
dough in half and turn out onto a lightly floured surface. Pat each half into a 6-inch
circle about 1 inch thick. Transfer the two circles to a parchment-lined baking
sheet. Using a knife, cut each circle into 6 wedges, gently separating the wedges
with the knife until they are about ¼ inch apart.

Bake the scones for 16–18 minutes or until golden. Whisk together the glaze
ingredients and drizzle over the warm scones. Sprinkle with chopped pecans.

Yields 12.

Calories: 231, Total fat: 10.8g, Saturated fat: 5.4g, Cholesterol: 51.3mg,
Sodium: 96mg, Carbs: 30.8g, Dietary fiber: 3.7g, Sugars: 8.3g, Protein: 5.2g