I had some scones recently as part of a hotel breakfast and realized that they were more or less just really big, less sugary cookies. Here’s a recipe using peanut butter for shortening and some sweet potato to give a little beta carotene.
– 2 eggs
– 1 cup mashed sweet potato
– 4 cups flour (I use 2c bleached white enriched and 2c whole wheat)
– 2 tsp baking soda
– 1 tsp salt
– 2/3c granulated sugar
– 1c chocolate chips
– 1c Smooth peanut butter
Preheat oven to 400 degrees Farhenheit.
Mix dry ingredients together in a large bowl (flour, baking soda, salt, sugar, chocolate chips), and mix the wet ingredients (eggs, peanut butter, sweet potato) in a separate bowl until blended smoothly. Pour the wet ingredients into the dry and work them together into a dough by hand. It will be a non-sticky, shortening heavy dough, so keep pressing and working the flour into the clumps until everything is mixed as smoothly as possible.
Cut the dough into 8 equal pieces and form into your desired scone shapes then arrange them on a baking sheet and bake for 19 minutes at 400 degrees fahrenheit. (Note: baking time is for thick shapes, like balls, if for some reason you form your scones into thin shapes, it may be wise to reduce the baking time).