Ingredients

Sweet Potato Scones

1 cup sweet potato

2/3 cup soy or skim milk

2 tea­spoon lemon juice

1 cup whole wheat flour

1 cup white flour

1 table­spoon bak­ing pow­der

1 tea­spoon bak­ing soda

1 table­spoon sugar

½ tea­spoon salt

¼ cup canola or saf­flower oil

Preparation

Method

Pre­heat oven to 400 degrees.

Boil or steam sweet potato, drain, mash and cool.

Com­bine milk and juice and let stand 10 min­utes, until thick­ens to but­ter­milk consistency.

In large bowl, com­bine flours, soda, pow­der, sugar and salt.

Add sweet potato, milk and oil. Com­bine to form soft dough.

Turn out onto lightly floured sur­face and knead until smooth. Press out to 1 inch thick. Cut into 3 inch squares.

Place on bak­ing sheet ½ inch apart and make 15 min­utes or until brown.