Sweet potato scones
Preparation time:
Makes: 12
Recipe highlights
- Suitable to microwave
- Suitable to freeze
- Store in freezer (under -18°C); Store covered in fridge (under 5°C); Store in airtight container
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Ingredients
- 20 g reduced-fat polyunsaturated margarine
300 g self raising flour
20 g sugar
150 g sweet potato, boiled then mashed
1 egg, beaten
20 ml low-fat milk
20 ml low-fat milk, for glazing
Cooking method
-
1. Heat oven to 220C. Rub margarine into flour using fingertips. Stir in sugar, sweet potato and egg. Mix with sufficient milk to form a soft dough.
2. Place onto a lightly floured board and knead until smooth. Roll out until 2 centimetres thick. Using a knife, cut into 12 scones. Arrange scones on an oven tray and glaze tops with milk.
3. Bake in oven for 10-15 minutes until golden brown. Let cool. Serve with reduced-fat cream or low-fat natural yoghurt.
Nutritional facts
 | Average quantity per serving | Average quantity per 100g |
| Weight (g) | 48.43 | 100.00 |
| Energy (kJ) | 492.91 | 1017.71 |
| Protein (g) | 3.35 | 6.91 |
| Total Fat (g) | 1.78 | 3.68 |
| -Saturated Fat (g) | 0.39 | 0.81 |
| -Polyunsaturated Fat (g) | 0.59 | 1.21 |
| -Monounsaturated Fat (g) | 0.58 | 1.20 |
| Cholesterol (mg) | 15.87 | 32.76 |
| Carbohydrate (g) | 21.29 | 43.95 |
| -Sugars (g) | 2.56 | 5.29 |
| Starch (g) | 18.75 | 38.72 |
| Water (g) | 19.53 | 40.32 |
| Alcohol (g) | 0.00 | 0.00 |
| Dietary Fibre (g) | 1.23 | 2.53 |
| Thiamin (mg) | 0.06 | 0.12 |
| Riboflavin (mg) | 0.04 | 0.07 |
| Niacin (mg) | 0.43 | 0.89 |
| Niacin Equivalents (mg) | 1.14 | 2.36 |
| Vitamin C (mg) | 2.78 | 5.75 |
| Total Folate (ug) | 8.09 | 16.70 |
| Total Vitamin A Equivalents (ug) | 123.14 | 254.24 |
| Retinol (ug) | 21.28 | 43.94 |
| Beta Carotene Equivalents (ug) | 611.14 | 1261.83 |
| Sodium (mg) | 188.59 | 389.38 |
| Potassium (mg) | 76.56 | 158.07 |
| Magnesium (mg) | 10.16 | 20.98 |
| Calcium (mg) | 27.35 | 56.46 |
| Phosphorus (mg) | 185.37 | 382.73 |
| Iron (mg) | 0.36 | 0.75 |
| Zinc (mg) | 0.21 | 0.44 |
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Source: Modified from the original recipe by Natalie Bosworth-Paris, Newcomb Secondary College. Published in the Geelong Advertiser 'Fifteen Minutes of Food' series.
Recipe publication date on: 11/12/2007
Last reviewed on: 22/08/2014
