- 12
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
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