Food & Wine

Sweet potato scones

Sweet potato scones

Good news! These scones are heart-friendly. They're low in saturated fat because they're made with oil instead of butter. So, tuck in!

Makes: 12 scones


  • 1 3/4 cups (245g) plain flour
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • pinch of nutmeg
  • 1 cup (250g) cooked, mashed orange sweet potato
  • 1/4 cup (60ml) vegetable oil
  • 1/4 cup (60ml) 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 2cm-thick round. Cut into rounds with a 6cm biscuit cutter. Place rounds on a baking tray about 2.5cm apart.
  4. Gather up remaining dough. Pat into a circle; cut out remaining scones.
  5. Bake until golden, 12-15 minutes. Serve warm.
This article first appeared in Reader’s Digest. For more of what you love from the world’s best-loved magazine, here’s our best subscription offer.