These scones are light as a feather and are perfect with jam and clotted cream or butter—a must-have addition to any baking repertoire. Makes 8.
Ingredients:
250g of cooked and mashed sweet potato (about 2 small sweet potatoes)
60g of melted butter
60ml of milk
2 tablespoons (30g) of brown sugar
1 egg, lightly beaten
260g of plain flour, plus extra for dusting
1 tablespoon (15g) of baking powder
Pinch of cinnamon or nutmeg
Method:
Prepare the sweet potato first by boiling until really tender (about 20 minutes), mashed, and setting it aside to cool slightly. Preheat oven to 230°C/210°C (fan assisted)/gas mark 7. Add the melted butter, milk, brown sugar and the beaten egg to the sweet potato in a medium bowl.
Sift together the flour, baking powder and cinnamon or nutmeg in a separate bowl. Next, fold in the dry ingredients into the sweet potato mixture until evenly combined.
Gently tip the mixture out onto a very well-floured surface. Cover your hands in flour and gently pat the dough out to 2-3cm thickness – no need to use a rolling pin! If the mixture is looking really wet at this stage add extra flour to even out the consistency. Cut into circles using a 6cm scone cutter; a mug is a good substitute if you haven’t got a cutter. Don’t twist the cutter as you pull it up, as this can affect the rise of your scone.
Line a baking tray with greaseproof paper and place scones about 2.5cm apart. Brush with milk and cook for 12 to 15 minutes until golden brown. Leave to cool on a wire rack before serving, if you can wait that long!
