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

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.