These scones are a doddle if you are using leftover sweet potato mash. Even though they call for oil instead of butter, they still come out of the oven light and fluffy. The secret is a hot oven and a short cooking time.
These scones are the way I have always make pumpkin ones. The sweet potato really works well. I like it way better than the pumpkin. Thank you for that. For those who say they just can't make scones. Well you can you know. The secret for all scones is a very hot oven. Short cooking time. Seal the cut edges by patting flour on them. - 03 May 2012 (Review from Allrecipes AU | NZ)
Easy to prepare and taste great! Approx. 160 calories per scone if you make 12. Taste amazing straight from the oven with a bit of butter or goats cheese. - 25 Feb 2013 (Review from Allrecipes AU | NZ)
I enjoyed these very much - they came out light and fluffy when I was expecting them to be dense. I used wholemeal flour and flaxseed oil for extra goodness. Great with butter and jam for afternoon tea. - 21 May 2012 (Review from Allrecipes AU | NZ)