I made these Sweet Potato and Cranberry Scones last week. I actually had intended on making Sweet Potato Drop Cakes, but something made me change my mind and I ended up with these Sweet Potato Scones.
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.
I am sharing these Sweet Potato and Cranberry Scones with International Scone Week 10 - 16 August hosted by Lavender & Lime and Fig Jam and Lime Cordial.
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.