Sweet potato and black pepper scones

    27 min

    Sweet and savoury scones that go great with leftover ham. You can use butternut squash instead of sweet potato.

    1 person made this

    Serves: 12 

    • 250g plain flour
    • 2 teaspoons baking powder
    • 1 teaspoon caster sugar
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 175g butter
    • 225g cold mashed sweet potatoes
    • 2 tablespoons double cream

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

    1. Preheat oven to 220 C / Gas 7.
    2. Whisk flour, baking powder, sugar, black pepper, bicarbonate of soda and salt together in a large mixing bowl. Rub butter into the flour mixture until the mixture resembles coarse crumbs. Stir sweet potatoes and cream into the flour mixture until the dough is soft.
    3. Turn the dough out onto a lightly floured work surface; knead the dough, turning over about 5 times. Roll to about 1cm thickness. Stamp out 6cm scones with a cutter; arrange on a baking tray.
    4. Bake in preheated oven until lightly browned, 12 to 15 minutes.

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    Reviews in English (8)


    Excellent! I made them exactly as directed- and put an egg wash on top. I will make these often!  -  16 Oct 2012  (Review from Allrecipes US | Canada)


    I liked the taste but for me it needed a lot more pepper. I use fresh cracked rainbow peppercorn  -  01 Aug 2012  (Review from Allrecipes US | Canada)


    Added more pepper and also cracked some on the tops before they went in the oven. Didn't rise much...maybe I need some new baking powder? But the flavour and texture was awesome and will make again! Bisquits were so tasty the next day!  -  02 Nov 2013  (Review from Allrecipes US | Canada)

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