2 cups (225 g) plain flour
4 tsp baking powder
1 tsp salt
2 tsp sugar
1/2 tsp nutmeg
1/3 cup (75 g) butter or Block Margarine/vegetable fat
225 g/8 oz cooked, mashed sweet potato
75 ml (5 tbsp) milk
4 tsp baking powder
1 tsp salt
2 tsp sugar
1/2 tsp nutmeg
1/3 cup (75 g) butter or Block Margarine/vegetable fat
225 g/8 oz cooked, mashed sweet potato
75 ml (5 tbsp) milk
method
1. The addition of mashed sweet potato to a traditional scone dough makes the dough a little more difficult to handle, so we've chosen a drop scone instead of a rolled one. But the sweet potato gives the scones a lovely flavour. Serve them with butter and a preserve — try apple butter — or make tiny sandwiches with thinly sliced ham.
2. Preheat oven to 230°C/450°F/Gas Mark 8. Lightly grease two baking sheets.
3. Mix the dry ingredients. Cut in the butter with two sharp knives, or work it in with your fingertips. Puree the sweet potato with the milk, and mix it into the dough.
4. Scoop out large, rounded tablespoons of dough and place them on the cookie sheets. Pat down dough slightly.
5. Bake at 230°C/450°F/Gas Mark 8 until barely browned, about 15 minutes.
2. Preheat oven to 230°C/450°F/Gas Mark 8. Lightly grease two baking sheets.
3. Mix the dry ingredients. Cut in the butter with two sharp knives, or work it in with your fingertips. Puree the sweet potato with the milk, and mix it into the dough.
4. Scoop out large, rounded tablespoons of dough and place them on the cookie sheets. Pat down dough slightly.
5. Bake at 230°C/450°F/Gas Mark 8 until barely browned, about 15 minutes.
serving amount
makes 18 scones
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