Share This Recipe:

COOK TIME

15 Minutes

INGREDIENTS

• 3 cup all-purpose unbleached flour
• 2 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup plus 1 tablespoon sugar
• 6 tablespoon butter
• 2 item large eggs, beaten
• 1 cup plus 1 tablespoon half-and-half
• 1/2 cup sweet potato puree
• 1/2 cup raisins

PREPARATION

Heat oven to 400°F. Grease large baking sheet or coat with nonstick spray. In large bowl, mix flour, baking powder, salt and ½ cup sugar. With pastry blender or two knives used scissor fashion, cut in butter until mixture resembles coarse crumbs. Stir in eggs, 1 cup half-and-half, sweet potato and raisins, just until ingredients are blended. Spoon dough onto floured surface (dough may be sticky). With floured hands, pat dough into two flat rounds. Brush with remaining tablespoon of half-and-half; sprinkle with remaining 1 tablespoon sugar. Using knife, cut each round of dough into 8 wedges. Using pancake turner, place scones about 2 inches apart on baking sheet. Bake 15 to 20 minutes until golden. Serve warm or remove from baking sheet and cool on wire rack.

 

Nutritional Information

Per scone: 202 calories, 7 grams fat, 44 milligrams cholesterol, 275 milligrams sodium, 32 grams carbohydrate, 4 grams protein.