Low-Fat Purple Sweet Potato Oat Scones
This scone is considered quite unique among scones. With purple sweet potato and oats, it provides a greater sense of fullness, and the oil and sugar content are greatly reduced. This allows those wary of high-GI scones to have an excuse to indulge again. These scones are excellent as breakfast or snacks, especially when eaten warm for the best texture.
Ingredients
Steps
Ingredients: 150g of all-purpose or low-gluten flour, 50g oats, 200g purple sweet potato, 40ml milk, 1 egg, 25g butter, 15g honey or sugar, 4g baking powder, 2g salt, 1 tsp cinnamon powder (optional). Note: Like bread, scones without oil or sugar are dry and unappetizing. Add some oil and sugar to balance the taste. If you're not aiming for low fat and want to maximize flavor, feel free to add more butter and sugar.
Cook the purple sweet potato, using methods such as microwave or steaming. If microwaving, add a little water in the bowl, cover with plastic wrap, and poke a few holes to prevent bursting. Microwave on high for 4-5 minutes.
Mash the purple sweet potato into a paste. Purple sweet potatoes are usually a bit dry, so you may add some milk to moisten and make it easier to mash. Since it'll go through baking later, you'll need to add moisture. You can also add some honey, depending on your preference.
Mix the dry ingredients: flour, quick-cooking oats, baking powder, sugar, and salt.
Add softened and diced butter.
Use your fingers to mix the flour and butter until evenly crumbled.
Add an egg, milk, and cinnamon powder (you could mix this with the dry ingredients earlier, it doesn’t make much difference). Slowly add milk until it forms a sticky dough.
For scones, you don't need to knead the dough until gluten forms like bread. Just use a pressing and mixing motion with your hands to form the dough.
Divide the dough into two, flatten both portions into round discs. The size and thickness depend on how big a bite you want.
Spread a layer of purple sweet potato paste in between. The filling can be sweetened beans, sweet potato, or anything you fancy. Learn to adapt and be creative.
Cover with the other piece of dough, press lightly, and seal the edges well.
Before putting in the oven, cut the scones into 6 slices and transfer onto a baking tray. For better color, brush egg wash on the surface and sprinkle some chia seeds or black sesame for decoration.
Place in a preheated 190°C oven, middle rack, and bake for 18-20 minutes until golden brown.
Take out and let cool. Scones taste best when warm. Store leftovers in an airtight container in the refrigerator for 3-5 days. Reheat in the microwave for a few seconds to improve the texture of chilled scones.