Sweet Potato Scones

  • 14 Oct - 20 Oct, 2017
  • Mag The Weekly
  • Cookery


· 2 large sweet potatoes

· 40ml maple syrup

· 1 egg, beaten

· 200g flour, plus extra for rolling

· 50g ground almonds

· 25g caster sugar

· ½ tsp baking powder

· ½ tsp salt

· A pinch of ground nutmeg

· ½ tsp ground cinnamon

· 60g unsalted butter


Preheat oven to 180°C. Line a baking sheet with parchment paper. Wrap the sweet potatoes in tin foil and place in the oven for about one hour (depending on their size) or until completely cooked through. Remove from the oven, discard the foil and cut the potatoes lengthways in half. Leave to cool. Once completely cold, scoop out 250g of the soft flesh, leaving the skin behind. Add to a food processor with the maple syrup and purée until smooth. Add in the egg and process for a few seconds, until just combined. In a bowl, combine the flour, ground almonds, sugar, baking powder, salt, nutmeg and cinnamon then rub in the butter until it looks like breadcrumbs. Gradually add in the sweet potato mixture, stirring well to combine until the dough is evenly moist and smooth, not wet or sticky.

Turn the dough out onto a lightly floured work surface and roll or pat out (with floured hands) to a thickness of 2.5cm. Dip a 6cm plain or fluted pastry cutter into flour then stamp out as many scones as possible. Gather the remaining dough, roll out to 2.5cm thickness again and stamp out the remaining scones. Arrange on the baking tray and place in the centre of the oven. Bake for 12-15 minutes until risen and golden brown in colour. Remove to a wire rack and leave to cool a little. Serve warm with some salted butter.