Easy sweet potato scones

    27 min

    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.

    12 people made this

    Makes: 12 scones

    • 245g plain flour
    • 1/4 teaspoon salt
    • 1 tablespoon baking powder
    • pinch of nutmeg
    • 250g cooked, mashed sweet potato
    • 60ml vegetable oil
    • 60ml semi-skimmed milk
    • 1 large egg, lightly beaten
    • 2 tablespoons brown sugar

    Prep:12min  ›  Cook:15min  ›  Ready in:27min 

    1. Preheat oven to 220 degrees C / Gas 7. Sift flour, salt, baking powder and nutmeg into a small bowl.
    2. Stir together sweet potato, oil, milk, egg and sugar in a medium bowl. Stir in flour mixture just until evenly moistened.
    3. Turn dough out onto a floured work surface. Pat out to a 2cm thick round. Cut into rounds with a 6 cm cutter. Place rounds on a baking tray about 2.5 cm apart. Gather up remaining dough. Pat into a circle; cut out remaining scones.
    4. Bake until golden, 12 to 15 minutes. Serve warm.

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    Reviews & ratings
    Average global rating:

    Reviews in English (7)


    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)