The recipe still needs a bit of tweaking, as they did not rise as much as I had expected them too. And the cranberries that were exposed on the outside of the scone went dark and hard as bullets. The scones themselves tasted very good though.
Here is a song by Shiny Ribs called Sweet Potato.
Sweet Potato and Cranberry Scones
400g plain flour, plus extra
Pinch of salt
1 tablespoon baking powder
25g butter, room temperature
100g caster sugar
200g cooked, pureed sweet potato
Optional: small handful of dried cranberries,
60ml -100ml milk
sift the flour with the salt and baking powder into a large bowl. Rub in the butter until it resembles breadcrumbs. Stir in the sugar and pureed sweet potato and cranberries, then slowly pour in enough milk to form a soft dough.
On a floured surface, roll out to about 2 inch thick and stamp rounds into it with a pastry cutter.
Gather the scraps , re-roll and cut into more scones.
Transfer to baking tin and bake for 15 - 20 minutes or until risen and golden.
Leave to cool, before slicing and enjoying with a tad of butter.
Best eaten on the day or the day after - just.