About this recipe: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.
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
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Method Prep:12min › Cook:15min › Ready in:27min
Preheat oven to 220 degrees C / Gas 7. Sift flour, salt, baking powder and nutmeg into a small bowl.
Stir together sweet potato, oil, milk, egg and sugar in a medium bowl. Stir in flour mixture just until evenly moistened.
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.