Sweet Potato Scones

These scones are heart friendly. They're low in saturated fat because they're made with oil instead of butter.

Sweet Potato Scones


  • 1 3⁄4 cups (245 g) plain flour
  • 1⁄4 teaspoon salt
  • 1 tablespoon baking powder
  • pinch of nutmeg
  • 1 cup (250 g) cooked, mashed orange sweet potato
  • 1⁄4 cup (60 ml) vegetable oil
  • 1⁄4 cup (60 ml) low-fat milk
  • 1 large egg, lightly beaten
  • 2 tablespoons brown sugar


  1. Preheat oven to 210°C.
  2. Sift flour, salt, baking powder and nutmeg into a small bowl. Stir together sweet potato, oil, milk, egg and sugar in a medium bowl. Stir in flour mixture just until evenly moistened.
  3. Turn dough out onto a floured work surface. Pat out to a 2 cm-thick round. Cut into rounds with a 6 cm biscuit cutter. Place rounds on a baking tray about 2 1/2 cm apart.
  4. Gather up remaining dough. Pat into a circle; cut out remaining scones.
  5. Bake until golden, 12 to 15 minutes. Serve warm.

Makes: 12 scones
Preparation: 12 minutes
Cooking: 15 minutes
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