Sweet Potato and Cinnamon Scones (Low Fat)

I’m trying to avoid going to the Christmas party this year, so I went to the Christmas potluck instead. Coordinating outfits for office parties can give me a headache. I like to go to one, but not both. I made a big batch of truffles for the potluck, and should have made another batch to photograph because the truffles went like hot cakes! The holidays can sometimes pack on the pounds; usually it starts with Halloween and ends with New Year’s. I like to try and watch what I eat during the holidays just so I don’t pack on to many pounds.

Besides eating less; I like to turn my favorite foods into healthier versions. I am a big fan of scones and they taste even better with butter. Instead of adding butter to the batter, I like to open up the scone a smear it on top and let it melt. The best way to enjoy a scone and cut the calories.

Sweet Potato and Cinnamon Scones Recipe (Low Fat):
13/4 cups flour (Plus more for dusting)
1 tbsp. baking powder
3 tsps. cinnamon
½ tsp salt
¾ cup sweet potato puree
½ cup and 1tbsp. milk (I used almond)
½ cup sugar
Recipe Directions: Preheat oven to 400 degrees; In a large bowl mix dry ingredients, add sweet potato puree and mix until the dough is mixed into a crumbly mixture. Add milk and stir until the dough is mixed together (the dough should be sticky but dry enough to work with). Place on a floured surface, kneading and forming a rectangle shape. Fold the corners of the rectangle into each other. Flatten it out and repeat the process. Cut the rectangle into six squares and cut the square into triangles. Place scones on a baking sheet lined with parchment paper and place in the oven for 10-20 minutes.