Wednesday, January 19, 2011

Sweet Scones with a difference

So I have never really shared what goes on n our kitchen, but I love to cook. Not so much gourmet chef here, more a scientist of the kitchen. Mixing this and mixing that to see what yummy things I can create out of left over food. Today I felt like a sweet treat for morning tea and used some left over sweet potato to make some of the yummiest scones I have had in a long time...

Sweet Potato Scones

Sweet Potato Scones

2 and 1/2 Cups Self-Raising Flour
30g cold butter (chopped)
1 Cup cold mashed Sweet Potato
1/4 Cup Brown Sugar
1 egg (slightly beaten)

Step 1: Preheat oven to around 220'C
Step 2: Sift flour flour into a large bowl, add butter and using your fingertips rub in lightly.
Step 3: Make a well in the centre of the flour mixture. Add potato, sugar and egg.
Step 4: Mix to form a soft, sticky dough. (try not to over mix as scones will come out hard when cooked from to much handling)
Step 5: Turn dough on to a lightly floured work bench and knead lightly. Press or roll out to form a round shape about 2 cm's thick. Using a lightly floured glass (or scone cutter) cut into as many rounds as it makes (I got about 12)
Step 6: Place scones close together on a lightly floured baking tray, bake for around 12 minutes or until when lightly tapped scones sound hollow.
How easy are they? These are so yummy warm with a bit of butter, and just as nice cold with butter again, or even a little bit of honey (and go well with a cup of tea.
I also use this same recipe to make pumpkin scones - just exchange the potato for pumpkin and a little mixed spice (say, about 1/2 a teaspoon) wouldn't go astray either.

1 comment:

Blocks and Knocks said...

I love an easy recipe, thankyou for sharing! I keep meaning to buy one of those books that hides veggies in meals for the kids but always seem to forget.


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