Sweet Potato Scones : SuperFoodsRx

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Sweet Potato Scones

If you want to eat healthfully, you’ll want to cook. Maybe not every night but some of the time. Everyone who cooks is always looking for inspiration. We have been absolutely besieged by SuperFoodsRx fans looking for healthy recipes that feature the SuperFoods. Both of our previous books included terrific recipes created by accomplished chefs. SuperFood fans loved these recipes but they wanted more. We are really excited to introduce in the SuperFoodsRx Diet the ‘dream team’ of recipe developers – the SuperFoodsRx Kitchen. That’s our name for the extraordinary team we’ve assembled to create the most appealing, healthy, mouth-watering – and yes, easy – recipes you could ever imagine.

The most important thing to know about the SuperFoods Rx Kitchen is that the recipes will be delicious, easy, healthy and appealing. Most important, they are not afraid of simple. Anyone who has ever roasted a vegetable knows that sometimes a recipe need have no more than two ingredients to be fabulous.

We will be sharing these mouthwatering recipes with you through the regular “Healthy Feels Great” newsletter, as well as featuring many of them throughout this web site.

Best of all, we are working on a brand new cookbook, which will feature the very best recipes developed by the SuperFoodsRx Kitchen and by the thousands of cooks who know the nutritional power of the superfoods.

SuperFoodsRx Featured Healthy Recipes

Sweet Potato Scones

MAKES ABOUT 18 SCONES

- 1 cup plus 2 tablespoons whole-wheat pastry flour
- 1/4 cup oat or wheat bran
- 2 tablespoons ground flaxseed
- 2 tablespoons wheat germ

2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon ground mace or nutmeg
2 tablespoons dark brown sugar
1/3 cup dried blueberries, currants, or chopped raisins
- 1 cup shredded sweet potato or winter squash, such as butternut, acorn, or Hubbard
- 1/3 cup nonfat yogurt or buttermilk
- 1 large omega-3 egg
- 1 1/2 tablespoons canola or safflower oil
- 2 teaspoons finely grated orange zest

Nut butter for serving, optional
Jam or marmalade for serving, optional

1. Preheat the oven to 425°. Oil a baking sheet.

2. In a large bowl, combine the flour, bran, flaxseed, wheat germ, baking powder, baking soda, cinnamon, mace, brown sugar, dried fruit, and sweet potato. Stir in the yogurt, egg, oil, and orange zest and mix just until combined.

3. With lightly floured hands, knead the dough in the bowl for several minutes. When smooth, turn the dough onto & lightly floured work surface and pat to a thickness of 1 inch. Using a cookie cutter or a glass, cut into 2 1/2-inch rounds. Gather the scraps, gently pat into a ball, flatten again, and cut out more scones.

4. Place the scones on the prepared baking sheet about 1 inch apart. Bake for 8 to 10 minutes, or until golden brown. Serve warm with or without nut butter and jam or marmalade.

With the breakfast scones, have a grape cooler. Combine equal parts of chilled unsweetened concord grape juice and club soda and serve with a squeeze of lime.

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SuperFoodsRx Featured Healthy Recipes

Sweet Potato Scones