Winter Whole Wheat Sweet Potato Cranberry Scones

If you are looking for a quick and tasty breakfast to get you going in the cold winter mornings, look no further than these scones.

The Whole Wheat Sweet Potato Cranberry Scones are great reheated from frozen, and make the perfect choice for a quick morning breakfast.

Ingredients

• 1 1/2 cups whole wheat pastry flour
• 1 cup white whole wheat flour
• 1 tablespoon baking powder
• 3 tablespoons cane sugar
• 1/8 teaspoon salt
• 5 tablespoons cold unsalted butter, cut into tiny pieces (1/4 inch or smaller cubes)
• 3/4-1 cup fresh cranberries
• 2 medium sweet potatoes, roasted, peeled and mashed (about 1 pound)
• 1/2 cup plain non fat greek yogurt (I used stonyfield)
• 1/2 cup milk
• (drizzle) 1 cup powdered sugar
• (drizzle) 1 teaspoon ground cinnamon
• (drizzle) 2 tablespoons milk

How-To

1. Preheat oven to 425°F. Set out a baking sheet covered with a silicone baking mat or parchment paper.
2. Combine flours, baking powder, sugar and salt in a bowl and mix with a knife until well blended.
3. Add butter to dry ingredients and mix until butter is spread throughout.
4. Add in cranberries and gently stir.
5. In a separate bowl, combine the sweet potatoes, milk and yogurt.
6. Gently mix in the sweet potato mixture. It will be sticky.
7. Roll the dough out onto a floured surface. Sprinkle with flour and pat into an 8 inch circle and cut into eight slices with a sharp knife.
8. Separate slices and place on a baking sheet.
9. (Optional) Brush with milk to get rid of the flour on the top and sides.
10. Bake for 15 minutes or until light brown.
11. Meanwhile, stir together the drizzle ingredients and spoon over the cooled scones.

Servings: 8 scones

! To freeze, place drizzled scones on a baking sheet for 4 hours or until frozen completely. Place in individual labeled bags and you’ll be ready for a quick breakfast or snack!

Courtesy of Stonyfield.com