Sweet Potato Mini Scones
Whole-wheat mini scones enriched with mashed sweet potato and a touch of cinnamon — a freezer-friendly batch snack with natural beta-carotene and no added sugar.
Prep
15 min
Cook
15 min
Total
30 min
Yield
16 mini scones
Nutrition note
Sweet potato provides beta-carotene and carbohydrate; whole-wheat flour adds fiber. Milk contributes calcium.
Ingredients
- 11 cup (240 g) cooked mashed sweet potato
- 22 cups (240 g) whole-wheat flour
- 32 teaspoons baking powder
- 41/2 teaspoon cinnamon
- 53 tablespoons cold unsalted butter, cubed
- 61/2 cup (120 ml) milk
Method
- 1
Heat oven to 200°C/400°F and line a tray.
- 2
Rub butter into flour, baking powder and cinnamon until crumbly.
- 3
Stir in sweet potato and enough milk to make a soft dough.
- 4
Pat to 2 cm thick and cut into 16 small rounds.
- 5
Bake for 12–15 minutes until risen and cooked through.
Complete the Snack
Serve one mini scone with yogurt, cheese or fruit.
Allergens
Contains wheat and dairy.
Ingredient Substitutions
- Use gluten-free baking flour when required.
- Use plant-based spread and fortified plant milk for dairy-free scones.
- Use pumpkin puree instead of sweet potato.
Storage
Store airtight for 2 days or refrigerate for 4 days.
Freezer Guidance
Freeze for up to 2 months.
Picky-Eater Strategy
Split the scone and serve spreads on the side, allowing the child to choose.
Little Helper Job
Let your child press out the dough and use the cutter.
Evidence-informed draft; pending review by a licensed pediatric dietitian before public health claims are made.