Sweet Potato Scones

Name: Sweet Potato Scones
Total time: 1800 s
Yield: 12 Scones
Cuisine: British
Ingredients: 2 cups Self-Raising Flour *plus extra for kneading; 1/4 cup Caster Sugar; 1 teaspoon Ground Cinnamon; 1 teaspoon Ground Ginger; *Note: You may wish to add other spices such as Allspice, Nutmeg, Clove, etc; 60 g Cold Salted Butter *cut into small cubes; 1/2 cup Mashed Sweet Potato; 1/4 teaspoon Salt; 1/2 cup Milk *plus extra; 1/2 teaspoon Vanilla Extract; 2 tablespoons Brown Sugar; 10 g Butter *melted; 1/2 cup Icing Sugar; 2 teaspoons Milk *plus extra

Hiroko Liston @hirokoliston

Melbourne, Australia

I had some leftover Roasted Sweet Potato, that was the common orange coloured Sweet Potato. I mashed it and made these Scones using my ‘Pumpkin Scones’ recipe. You would need some spices. I added Ground Cinnamon and Ground Ginger today. I made 12 Scones. The reason why one of them is missing is because my husband ate it while I was cooling them on a wire rack. It seems the Scone was tasty without Icing.

Hiroko Liston @hirokoliston

Saved

Ingredients

30 minutes

12 Scones

2 cupsSelf-Raising Flour *plus extra for kneading
1/4 cupCaster Sugar
1 teaspoonGround Cinnamon
1 teaspoonGround Ginger
*Note: You may wish to add other spices such as Allspice, Nutmeg, Clove, etc
60 gCold Salted Butter *cut into small cubes
1/2 cupMashed Sweet Potato
1/4 teaspoonSalt
1/2 cupMilk *plus extra
1/2 teaspoonVanilla Extract
Brown Sugar Icing
2 tablespoonsBrown Sugar
10 gButter *melted
1/2 cupIcing Sugar
2 teaspoonsMilk *plus extra

Saved

Steps

30 minutes

1

You need 1/2 cup Mashed Sweet Potato. If you cook it for these Scones, peel 1 small Sweet Potato (about 200g), cut into small pieces, and boil in salted water until absolutely soft. Drain well and mash it.
2

Preheat oven to 220℃. Line a baking tray with baking paper.
3

Place Self-Raising Flour, Sugar, Ground Cinnamon and Ground Ginger (OR other Spices) in a large bowl, and mix well. Cut the Butter into small cubes and add to the flour mixture. Using fingertips, rub the Butter pieces into flour mixture until mixture resembles fine breadcrumbs.
4

In a small bowl, combine Mashed Sweet Potato, Salt, Milk and Vanilla Extract. Add the mixture to the flour mixture, and stir until a sticky dough forms. Knead gently until just combined. *Note: Add extra Milk if required.
5

Divide the dough in half. On a lightly floured surface, gently flatten each dough to 2cm thick round. Cut each round into 6 pieces.
6

Place scones on the prepared tray. Bake for 12 to 15 minutes or until golden and hollow when tapped on top. Transfer to a wire rack and cool.
7

To make Brown Sugar Icing, place Brown Sugar and Butter in a heat-proof bowl, and heat in the microwave until Butter melts. Mix very well, then add Icing Sugar and Milk, and mix well until smooth. *Note: Add a very small amount of extra Milk if required.
8

Place the Icing in a piping bag or tough plastic bag, and pipe it out on the cooled Scones.