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.

Preheat oven to 230°C/450°F/Gas Mark 8. Lightly grease two baking sheets.

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.

Scoop out large, rounded tablespoons of dough and place them on the cookie sheets. Pat down dough slightly.

Bake at 230°C/450°F/Gas Mark 8 until barely browned, about 15 minutes.