Sweet Potato Scones the Best Diabetic Changes Given
Indulge in a guilt-free treat with these Sweet Potato Scones tailored for diabetic-friendly enjoyment! This recipe combines the natural sweetness of mashed sweet potatoes with heart-healthy almond flour and whole wheat flour, offering a nutritious twist on classic scones. Enhanced with warming spices like cinnamon and nutmeg, these scones are subtly sweetened with stevia or monk fruit for a low-sugar alternative that doesn't compromise on flavor. The buttery, tender texture comes together effortlessly with simple baking techniques, while optional chopped nuts add a delightful crunch. Ready in just 35 minutes, these scones are perfect for a wholesome breakfast, an afternoon snack, or pairing with sugar-free jam. With their nourishing ingredients and rich flavors, these diabetic-friendly sweet potato scones are a satisfying way to enjoy baked goods without the guilt!
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Recipe Information
Ingredients
- 1 cup Sweet potato (mashed, cooked, and cooled)
- 1 cup Almond flour
- 1 cup Whole wheat flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 2 tablespoons Stevia or monk fruit sweetener (granulated)
- 4 tablespoons Unsalted butter (cold, diced)
- 0.25 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.25 cup Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the almond flour, whole wheat flour, baking powder, cinnamon, nutmeg, salt, and sweetener until well combined.
Using your fingers or a pastry cutter, cut the cold, diced butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, stir together the mashed sweet potato, almond milk, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and gently mix until a soft dough forms. Be careful not to overmix.
If using nuts, fold them into the dough evenly.
Lightly flour a clean surface and turn the dough out onto it. Pat the dough into a circle about 1 inch thick and 7 inches in diameter.
Using a sharp knife or bench scraper, cut the dough into 8 equally sized wedges (like slicing a pizza).
Place the wedges on the prepared baking sheet, spacing them slightly apart.
Bake in the preheated oven for 18–20 minutes, or until the scones are lightly golden and firm to the touch.
Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy with a spread of sugar-free jam or a small dollop of Greek yogurt, if desired.
Nutrition Facts
Calories |
1814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.3 g | 152% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1667 mg | 72% | |
| Total Carbohydrate | 167.2 g | 61% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 15.7 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 485 mg | 37% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1462 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
