These scones are heart friendly. They're low in saturated fat because they're made with oil instead of butter.
Ingredients
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
Preparation
Preheat oven to 210°C.
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.
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.
Gather up remaining dough. Pat into a circle; cut out remaining scones.
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