Sweet Potato Scones, The Best (Diabetic Changes Given)

• 2 1/4 cups all-purpose flour
• 1/4 cup packed brown sugar (1/8 c Splenda Brown Sugar)
• 2 teaspoons baking powder
• 1 1/2 teaspoons pumpkin pie spice
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/3 cup cold butter (Heart Healty Margarine)
• 1 egg, lightly beaten (1/4 c EggBeaters)
• 1 cup mashed sweet potatoes
• 1/3 cup low-fat buttermilk

1. In a large bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda.
2. Cut in butter until mixture resembles coarse crumbs.
3. In a small bowl, whisk the egg, sweet potatoes and buttermilk; add to dry ingredients just until moistened.
4. Turn onto a lightly floured surface; with lightly floured hands, knead dough 10-12 times.
5. Pat into an 8-in. circle.
6. Cut into eight wedges.
7. Separate wedges and place 1 in apart on a baking sheet lightly coated with nonstick cooking spray.
8. Bake at 400u0b0 for 16-21 minutes or until golden brown.
9. Cool on a wire rack for 5 minutes. Serve warm.

flour, brown sugar, baking powder, pumpkin pie spice, salt, baking soda, cold butter, egg, mashed sweet potatoes, lowfat buttermilk

Taken from www.food.com/recipe/sweet-potato-scones-the-best-diabetic-changes-given-257066 (may not work)