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Sweet Potato & Parsley Scones

Sweet Potato & Parsley Scones by Siobhan Berry -

These scones are a great way to use up leftover sweet potato. I love to serve these with salsa and crème fraiche but you can have them with whatever savoury fillings you fancy!

Make a batch and pop some in the freezer. They are a great nutritious snack so it’s always great to have a few of these to hand. Simply defrost in the microwave, slice and pop into the toaster or heat in the oven to warm up.

Makes: 12 x Scones


200g self-raising flour
Pinch of salt
1 tsp sugar
40g unsalted butter
1 cup sweet potato, cooked
Handful of parsley, chopped
120ml buttermilk
Crème fraiche, to serve

Salsa, to serve



  1. Preheat your oven to 200°C and line a baking tray with parchment paper.
  2. Mix the flour, salt and sugar together in a mixing bowl.
  3. Rub the butter in using your fingertips to form a breadcrumb like mixture.
  4. Mash the sweet potato and then add to the dry ingredients along with half the buttermilk. Combine and add more buttermilk as needed to form a sticky dough.
  5. Dust a work surface with flour and roll out the dough 1.5cm thick. Use a small round cutter to make 12 scones (about 5cm wide). 
  6. Transfer to the tray and bake for 10 minutes or until golden.
  7. Cut in half and serve with crème fraiche and salsa or cool and store in portion pots for future use.
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