Sweet Potato Scones

July 30, 2009 at 7:39 am Leave a comment


Sweet Potato SconeThis is a lovely recipe that I found in a Canadian Living cookbook.  This has become a staple in my repertoire, especially when I have leftover sweet potato.  These are more savoury than sweet and make a great snack to take with you and your baby on-the-go once finger foods are manageable.

These are good for a baby after 10 months of age if you use spelt flour.  If you use wheat, wait until your baby is a year.

Sweet Potato Scones

  • 3/4 C cooked sweet potato
  • 1/4 C milk (almond, dairy, soy)
  • 1 &  2/3 C whole spelt flour (or whole wheat)
  • 4 tsp sugar
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 1/3 C cold butter or coconut oil, in cubes

Preheat oven to 400 deg. F. Mash the sweet potato with the milk until it is smooth and set aside.  In a large bowl combine flour, sugar, baking powder and salt.  Cut in butter or coconut oil with a pastry knife or two knives until the butter is the size of small peas.  Add the sweet potato-milk mixture and combine until a soft, shaggy dough forms.  Turn the dough onto a floured surface and knead lightly until a smooth dough is formed.  Pat down to a 2 cm thick dough, you do not need to roll it.  Using a cup or cookie cutters (2 inch in diameter), cut out scones.  Press the dough scraps together and pat down to cut out more scones, until all of the dough is used. Place the dough on a baking sheet lined with parchment paper. and bake for 15 minutes or until the bottoms are brown and the scones are puffed up.  Let cool and serve!  If you cut these into smaller shapes for little hands, check the scones after 7 minutes.

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Entry filed under: 10 months, Finger Food, Healthy Sweets & Treats, Spelt, Toddlers, Vegetables. Tags: , , .

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