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Mini Sweet Potato Scones with Rosemary & Bacon

Everyone who tries these scones thinks they're delicious! To save a little time in the morning, combine the dry ingredients and cut in the butter the night before. I usually stir in the crumbled bacon at that time, too. Cover and refrigerate overnight and proceed with the recipe the next morning. In addition to saving time, this also allows the rosemary and bacon to come through, and chilling the butter in the mix results in tender scones. —Sue Gronholz, Beaver Dam, Wisconsin
  • Total Time
    Prep: 30 min. Bake: 15 min.
  • Makes
    16 servings

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1-1/2 teaspoons pumpkin pie spice or ground cinnamon
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup cold butter
  • 4 bacon strips, cooked and crumbled
  • 1/2 cup mashed sweet potatoes
  • 1/4 cup plain Greek yogurt
  • 1 large egg, room temperature
  • 2 tablespoons maple syrup
  • 1 tablespoon 2% milk
  • 1 tablespoon sugar

Directions

  • Preheat oven to 425°. In a large bowl, whisk the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in bacon. In another bowl, whisk sweet potatoes, yogurt, egg and maple syrup until blended; stir into crumb mixture just until combined.
  • Turn onto a floured surface; knead gently 10 times. Divide dough in half. Pat each half into a 6-in. circle. Cut each into 8 wedges. Place wedges on a greased baking sheet. Brush with milk; sprinkle with sugar. Bake until golden brown, 12-14 minutes. Serve warm.
  • Freeze option: Freeze cooled scones in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven until warmed, 3-4 minutes.
Nutrition Facts
1 scone: 184 calories, 7g fat (4g saturated fat), 30mg cholesterol, 261mg sodium, 26g carbohydrate (9g sugars, 1g fiber), 3g protein.

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