26 min 10 min prep
Change to: servings US Metric
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
Not the one? See other Sweet Potato Scones, the Best (Diabetic Changes Given) Recipes
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1. In a large bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda.
2. Cut in butter until mixture resembles coarse crumbs.
3. In a small bowl, whisk the egg, sweet potatoes and buttermilk; add to dry ingredients just until moistened.
4. Turn onto a lightly floured surface; with lightly floured hands, knead dough 10-12 times.
5. Pat into an 8-in. circle.
6. Cut into eight wedges.
7. Separate wedges and place 1 in apart on a baking sheet lightly coated with nonstick cooking spray.
8. Bake at 400° for 16-21 minutes or until golden brown.
9. Cool on a wire rack for 5 minutes. Serve warm.
