Sweet Potato Scones


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.

Sweet Potato Scones

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