Sweet Potato Scones, The Best (Diabetic Changes Giv

Name: Sweet Potato Scones, The Best (Diabetic Changes Given)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 400u00b0 for 16-21 minutes or until golden brown.
9
Cool on a wire rack for 5 minutes. Serve warm.

659

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Sweet Potato Scones, The Best (Diabetic Changes Given) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato Scones, The Best (Diabetic Changes Given)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions