Sweet Potato Scones, the Best (Diabetic Changes Given)

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

Directions

1. 1

   In a large bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda.

2. 2

   Cut in butter until mixture resembles coarse crumbs.

3. 3

   In a small bowl, whisk the egg, sweet potatoes and buttermilk; add to dry ingredients just until moistened.

4. 4

   Turn onto a lightly floured surface; with lightly floured hands, knead dough 10-12 times.

5. 5

   Pat into an 8-in. circle.

6. 6

   Cut into eight wedges.

7. 7

   Separate wedges and place 1 in apart on a baking sheet lightly coated with nonstick cooking spray.

8. 8

   Bake at 400° for 16-21 minutes or until golden brown.

9. 9

   Cool on a wire rack for 5 minutes. Serve warm.