2 savoury scone recipes

Need an excuse to eat a scone or two? These scones are low in saturated fat because they're made with oil, not butter, and they contain one of nature's naturally sweet potato.

Preparation 12 minutes 

Cooking time 15 minutes

Makes 12 scones

What you need

• 225 g (1 3⁄4 c) all-purpose flour
• 1 ml (1⁄4 tsp) salt
• 15 ml (1 tbsp) baking powder
• Pinch of nutmeg
• 250 ml (1 c) cooked, mashed orange sweet potato
• 50 ml (1⁄4 c) canola oil
• 50 ml (1⁄4 c) low-fat (1%) milk
• 1 large egg, lightly beaten
• 30 ml (2 tbsp) brown sugar

1. Preheat oven to 220°C (425°F). Sift flour, salt, baking powder and nutmeg into a small bowl.2. Stir together sweet potato, oil, milk, egg and sugar in a medium bowl. Stir in flour mixture just until evenly moistened.

3. Turn dough out onto a floured work surface. Pat out to a two-centimetre-thick (3/4-inch-thick) round. Cut into rounds with a six centimetre (two and a half inch) cookie cutter.

4. Place rounds on a baking tray about 2.5 centimetres (one inch) apart. Gather up remaining dough. Pat into a circle; cut out remaining scones.

5. Bake until golden, or 12 to 15 minutes. Serve warm.

Per scone: 143 calories, 3 g protein, 6 g fat (including 1 g saturated fat), 18 mg cholesterol, 21 g carbohydrates, 1 g fibre, 186 mg sodium

To make these sweet potato scones even healthier for your heart, substitute two egg whites for the whole egg. Use plain whole wheat flour in place of some or all of the white flour.

Bits of fresh tomato add antioxidant power to these easy drop biscuits, while yogurt adds calcium to every bite of these scones.

Preparation 12 minutes

 Cooking time 12 minutes

Makes 12 scones 

Your list:

• 1 medium tomato, seeded and finely chopped
• 255 g (2 c) all-purpose flour
• 5 ml (1 tsp) baking powder
• 2 ml (1⁄2 tsp) salt
• 250 ml (1 c) low-fat plain yogurt
• 75 ml (1⁄3 c) olive oil
• 30 ml (2 tbsp) finely chopped scallion
• 15 ml (1 tbsp) finely chopped sun-dried tomato

Your instructions

1. Preheat oven to 220°C (425°F). Lightly coat a baking tray with non-stick cooking spray. Drain the chopped fresh tomato on paper towels.2. Combine flour, baking powder and salt in a medium bowl. Combine yogurt and oil in a small bowl; stir into flour mixture just until evenly moistened.3. Stir fresh tomato, scallion and sun-dried tomato into flour mixture. Drop dough, 50 grams (a quarter cup) at a time, onto the prepared baking tray, making 12 scones.4. Bake until the tops are golden brown, about 12 minutes. Serve warm or at room temperature.

Per scone: 145 calories, 3 g protein, 7 g fat (including 1 g saturated fat), 1 mg cholesterol, 18 g carbohydrates, 1 g fibre, 111 mg sodium

Using baking powder, canola oil and yogurt will help you produce soft, flaky scones. To make the tops browner, brush the scones with milk or oil before baking. To add more flavour, include 30 millilitres (two tablespoons) of finely chopped ham, chives or mild chili peppers in the batter. Scones freeze well so it's worth making a double batch and storing some for later. But whatever you do, enjoy these treats with a cup of tea of coffee.

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