Sweet potato scones

Sweet potato scones

By
From
Sugar Free
Makes
8
Cooking time
40 mins
Photographer
Victoria Wall Harris

Ingredients

Quantity Ingredient
275g self-raising flour, plus extra for dusting
1 1/2 teaspoons allspice
A pinch fine sea salt
A pinch ground nutmeg
80g cold unsalted butter, diced
100g dried peach, apricot or nectarine, chopped, (or a mixture)
150g roasted sweet potato flesh, mashed
1 large egg
75ml milk, plus extra if needed and for brushing

Method

  1. Preheat the oven to 220°C. In a mixing bowl, stir together the flour, allspice, salt and nutmeg. Rub in the butter with your fingertips, then stir in the dried fruit. In a separate bowl, mix together the sweet potato, egg and 4 tablespoons of the milk, then add to the dry ingredients. Mix to form a soft dough that holds together without crumbling. On a floured work surface, shape into a disc 2.5cm thick and stamp out circles with a 7cm cutter. Bring together the trimmings, roll out and stamp out more circles. Repeat until the dough is used up. Transfer to a baking sheet, brush with milk and bake for 12 minutes until golden. Serve warm with cream and blueberry jam (p28).
Tags:
sugar free
healthy
clean eating
good for you
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