I love scones, my family loves scones.

We eat scones literally every time we have a cup of tea. Any more scones and I will start looking like a scone. I am not that far off.

My parents are old school. Meaning that they like familiar scone flavours for example, plain scones, cheese scones, chocolate scones. So when I make scones that they are not used to…. There is a lot of explaining to do.

That is the problem with trying to be a food blogger, you have to try new flavour combinations every once in a while, even if it means using your parents as guinea pigs to see whether or not the new recipe if blog worthy.

There have been a lot of scones that have seen the trash and not passed the approval of my judging panel.

I was a bit frightened with this recipe, because I was under the impression that the mash potatoes would get clumped in the dough and have moist patches when it backed.

I was wrong, there was zero lumps and although this recipe has no sugar in, it was sweet but not overly sweet.

I actually enjoyed it myself.

Ingredients:

• 1 x cup mashed sweet potatoe.
• 2 x tsp baking powder.
• 1 x tbsp. butter.
• 3 x cups cake flour, sifted.
• ½ x cup milk.

Method:

• In a bowl, whisk together the mash potatoe, butter and milk till nice and smooth.
• Add in the baking powder and cake flour.
• Knead till the dough comes together and is relatively lump free.
• Roll out to the desired thickness.
• Using a cookie cutter, cut out rounds.
• Place on a greased baking tray.
• Pop into a preheated oven and bake at 180 degrees for 20 – 25 minutes or until the scones have browned nicely at the bottom.