Sweet potato scones

Ingredients for 1 servings:

• 450 g wheat flour, optionally a little more, for flouring the work surface
• 1 packet of baking powder
• 30 g sugar
• 1 pinch of salt
• 2 eggs
• 100 g margarine
• 150 g natural yogurt
• 80 g oat flakes, wholegrain
• 1 m.-sized sweet potato(s)

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

quick, healthy breakfast for a sociable weekend or on the go

This recipe makes about 24 small scones. Wash, peel, and chop the sweet potato into small pieces and place it in a saucepan. The sweet potato pieces should not be completely covered with water. Simmer over low heat for about 15 minutes. Meanwhile, mix the flour, baking powder, salt, and sugar, then add the eggs and margarine one after the other and knead with a dough hook until you have a crumbly dough. Then add the yogurt and oats and mix briefly. Drain the water from the sweet potatoes and then mash them with a fork (sweet potatoes should be very soft when cooked), which is then added to the remaining dough. The dough should not be too wet, so feel free to add more flour if desired. Roll out the dough on a floured surface to a thickness of about 2-3 cm and cut out a round shape (I use a tin with a diameter of 5-6 cm). Place it on a baking sheet lined with baking paper and brush with water. If you like, you can also garnish with some oat flakes. Bake the scones on the middle rack (top/bottom heat, 200°C) for 15 minutes. I think they taste best warm, topped with a delicious cream cheese spread.