Yes, I have survived the horrid hurricane-like weather over the Australia Day weekend, and to prove that I haven’t been struck by flying debris or sucked up by one of the six tornadoes that decimated Queensland, here’s my little recipe for sweet potato scones, lightly spiced with cinnamon and nutmeg. James had a craving for savoury scones yesterday, but we ended up making these sweet little gems because I had a bunch of orange-fleshed sweet potatoes stored in the pantry.
Also hidden in the pantry was a tin of full cream milk powder that I had no idea what to do with. Fortunately, we found a very simple recipe for pumpkin scones printed on the back of that tin. Goodness, I didn’t know you could make scones with milk powder! That’s pretty neat! So, knowing there was some room to experiment, we decided to use sweet potatoes as the base ingredient for our scones.
Traditionally, scones were cut into triangle-like quadrants before serving. Today, most scones sold commercially are round. I opted for the traditional triangle shape, just because they look just a little bit fancier that way. And trust me, they taste pretty fancy too.
These guys came out flaky, delicate and tender, with a slight orange hue and a beautiful crust. And they leave a beautiful sweet cinnamon smell reminiscent of apple pie wafting about your house for ages. For the record, they taste absolutely gorgeous slathered with some tangy raspberry jam.
Spiced Sweet Potato Scones
Makes 6 large or 12 small scones.
2 1/2 cups self-raising flour
1/2 cup instant full cream milk powder
1/4 cup raw sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
A pinch of salt
50 grams unsalted butter, cold
1 cup mashed cooked sweet potato, cold
1/3 cup water, cold
- Preheat oven to 200°C and line a baking tray with non-stick baking paper.
- In a large bowl, combine flour, milk powder, sugar, spices and salt.
- Cut the cold butter into cubes and use your fingers to rub the butter into the flour mixture.
- Add the sweet potato and water to the mixture and mix to form a soft dough.
- Place dough onto a lightly floured surface (or a surface covered with non-stick baking paper) and knead gently, eventually forming it into a long rectangle about 3/4 inch thin. Take care not to overknead or the scones will lose their delicate flakiness!
- Cut rectangle into small squares, then cut each square into halves to get triangles.
- Place triangles onto prepared baking tray and bake for 15-20 minutes, or until scones are a light golden brown.
- Remove tray from oven and let scones stand for 5 minutes before transferring to a wire rack to cool.