These scones are a great way to use up leftover sweet potato. I love to serve these with salsa and creme 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
Creme fraiche, to serve
Salsa, to serve
- Preheat your oven to 200°C and line a baking tray with parchment paper.
- Mix the flour, salt and sugar together in a mixing bowl.
- Rub the butter in using your fingertips to form a breadcrumb like mixture.
- 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.
- 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).
- Transfer to the tray and bake for 10 minutes or until golden.
- Cut in half and serve with creme fraiche and salsa or cool and store in portion pots for future use.