More Please Sweet Potato Scones – A Healthy Eating Alternative

sweet potatoThese scones are very versatile, I have adapted the recipe from my Grannie’s Pumpkin Scone recipe. If you look at the list of ingredients, you will find it is one scone recipe you can add to your Healthy Eating list.

Healthy Eating Sweet Potato Scone Ingredients

2 large orange flesh Sweet Potatoes (One of the best Healthiest foods)
½ cup of Icing Sugar (Powered or confectioners)sugar
4 cups of Wholemeal Self Raising Spelt flour (or ordinary wholemeal flour)
1 ½ teaspoons of baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup cold butter, cut into sized slices
½ cup of thick cream used for whipping
½ cup of buttermilk

Pre-heat the oven to 400F.

Lightly grease a baking sheet.

Peel the sweet potatoes, cut into chunks and cook them by wrapping in aluminum foil and popping them onto a baking and tray into a hot oven. This usually takes around 40 minutes, however, keep an eye on them, cook until very tender.

Once cooked, remove the sweet potato from the oven and let them cool completely – this is very important.

Once cooled, put into a glass bowl and mash.

Increase the oven temperature to 425F.  

In another large glass bowl, combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg.  Mix lightly with a fork.

Using your hands incorporate the butter into the flour mixture until the dough is crumbly and looks like breadcrumbs. As you do this, lift the flour and tiny pieces of butter, high above the bowl, working quickly and efficiently.  By raising you hands like this, you will allow air to get into the mixture, keeping it light making for lovely melt in your mouth fluffy scones.

Once this is done add the cooled sweet potatoes and 1/4 cup of the cream and lightly stir into the flour mixture.  Add the remaining 1/4 cup of cream and the buttermilk and stir until just mixed.

Do not overwork the dough.

Place the dough on a lightly floured work surface.

Using your hands, form the dough into a 3/4 inch-thick rectangle and using a scone cutter, cut your scones and lay them onto your prepared baking tray.  Reform the odd bits of the scone dough and repeat until all dough is used.

Brush tops of scones with some whole milkteacup and teapot

Bake 15-20 minutes, until the scones are a light golden brown.

Transfer to wire rack for cooling.

These are lovely served topped with Butter or Cream and  Home-made Blueberry, Raspberry or Strawberry Jam and of course a delicious cup of Loose Leaf Tea or Coffee.

Healthy Eating never needs to be boring.  All it takes is a little thought and creativity.



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