‘Sweet potato imparts a caramelized flavour without the addition of excessive refined sugar. These scones are so easy to make that we did not even use a rolling pin. Homemade is always best and it is does not need to be complicated’
You will need:
250g self raising flour
250g sweet potato
1 teaspoon baking powder
1 tablespoon stevia
1 tablespoon honey or agave
1/2 teaspoon cinnamon
a pinch of nutmeg
a few drops of vanilla extract
a pinch of salt
Cook the sweet potatoes with skin on in the microwave and allow to cool. Peel and then mash the flesh with a fork.
Preheat the oven to 200C.
Sift the flour twice into a large bowl. Cut up the butter into small pieces and add to the bowl. Use your finger tips to rub the butter into the flour until the mixture looks consistent.
Add the salt, baking powder, stevia, vanilla extra, cinnamon and nutmeg. Mix in then add the mashed sweet potato. Flour your hands and bring the mixture together to form a dough. Do not knead and place on a clean surface lightly dusted with flour. Pat the dough using flat fingertips until the dough is around 3cm thick.
Use a pastry cutter and cut the scones without twisting the cutter. Place the scones on a greased baking sheet and brush with a beaten egg.
Bake for 20 minutes in a preheated oven.
We served our scones with homemade greengage and ginger jam and mascarpone.
I use fruit and vegetables from Big Fresh, spices by Schwartz, honey by 3 Leaves, butter by Merci Chef, flour by St Georges Brand, stevia by Tate & Lyle and mascarpone by Zappala