2 cups Best Choice all-purpose flour
2 cups Best Choice whole wheat flour
4 teaspoon Best Choice baking powder
1 ¼ teaspoon Best Choice baking soda
½ teaspoon Best Choice ground ginger
½ teaspoon Best Choice allspice
3 teaspoons Best Choice ground cinnamon
¼ teaspoon Best Choice ground cloves
1 teaspoon Best Choice salt
½ cup Best Choice butter
2 cups Best Choice sugar
2 Best Choice eggs, beaten
2 cups cooked, mashed sweet potatoes
1 cup Best Choice raisins
Preheat oven to 350F.
Lightly grease 2 baking sheets.
Mix the flours, baking powder, baking soda, spices, salt and sugar in your bowl.
Cut in cold butter, similar to a pie dough method, but leave chunks of butter a bit larger. Mix in the raisins.
Whisk together the eggs and sweet potato, then mix into the dry ingredients.
If you over mix it, it might get a little sticky, but just flour your board a little.
Divide the dough in half, pat the dough into two flat rounds about the size of a small plate and it’ll be fine.
Cut each round into 8 wedges.
In a small bowl, stir together 3 tablespoons of sugar and 2 teaspoons cinnamon, sprinkle on top of scones.
Bake in a preheated oven until golden brown, about 14 to 18 minutes.
Remove, and let cool on cookie sheets 5 minutes before removing to wire racks to cool.