Sweet Potato Rosemary Scones |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Warm, Sweet Potato-Rosemary scones, tender and delicious......oh, did I mention......WW and only 2 points? Ingredients:
1 1/2 c bisquick |
1/2 c unsweetened canned sweet potato |
6 tbl fat free milk |
1 1/2 tbl finely chopped rosemary, divided |
1 tsp kosher salt, divided |
cooking spray |
2 tsp fat-free milk |
Directions:
1. 450 oven Baking sheet coated with cooking spray
2. Combine Bisquick, sweet potato, 6 Tbl milk, 1 Tbl rosemary and 1/2 Tsp salt in a bowl; stir until just moist (dough will be very soft)
3. Turn dough out onto bakind sheet coated with cooking spray
4. with floured hands, shape into a 7 inch circle
5. cut dough into 8 wedges. cutting to, but not through, bottom of dough
6. Brush top with 2 tsp of milk and sprinkle with remaining rosemary and salt
7. Bake at 450 for 10 minutes or until scones are lightly browned
8. Note: I use leftover sweet potato that I have cooked, making sure nothing has been added to it
9. WW points 2
10. Diabetic ex 1 1/2 starch
11. Cal. 106
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