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.
- 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.
- 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.