Sweet Potato Scones

Sweet Potato Scones

Ingredients:
sweet potato, raw, unprepared
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
seeds, pumpkin and squash seeds, whole, roasted, without salt

Directions:
Preheat an oven to 375F.
Line a baking tray with baking paper.
In a large bowl, mash the sweet potato with the oil and sugar.
In another bowl, mix the flour, baking powder, salt and pumpkin seeds.
Fold the dry ingredients into the potato mixture, stirring until just combined.
Do not overmix.
Turn the dough out onto a lightly floured surface and roll out until 1/2-inch thick.
Cut into rounds with a 2-inch cutter and place on the baking tray.
Bake for 15 minutes until golden brown.
Serve.