Sweet Potato Scones Recipe by Hiroko Liston
Cooking Instructions 30 minutes 1 You need 1/2 cup Mashed Sweet Potato. If you cook it for these Scones, peel 1 small Sweet Potato (about 200g), cut into small pieces, and boil in salted water until absolutely soft. Drain well and mash it. 2 Preheat oven to 220℃. Line a baking tray with baking paper. 3 Place Self-Raising Flour, Sugar, Ground Cinnamon and Ground Ginger (OR other Spices) in a large bowl, and mix well. Cut the Butter into small cubes and add to the flour mixture. Using fingertips, rub the Butter pieces into flour mixture until mixture resembles fine breadcrumbs. 4 In a small bowl, combine Mashed Sweet Potato, Salt, Milk and Vanilla Extract. Add the mixture to the flour mixture, and stir until a sticky dough forms. Knead gently until just combined. *Note: Add extra Milk if required. 5 Divide the dough in half. On a lightly floured surface, gently flatten each dough to 2cm thick round. Cut each round into 6 pieces. 6 Place scones on the prepared tray. Bake for 12 to 15 minutes or until golden and hollow when tapped on top. Transfer to a wire rack and cool. 7 To make Brown Sugar Icing, place Brown Sugar and Butter in a heat-proof bowl, and heat in the microwave until Butter melts. Mix very well, then add Icing Sugar and Milk, and mix well until smooth. *Note: Add a very small amount of extra Milk if required. 8 Place the Icing in a piping bag or tough plastic bag, and pipe it out on the cooled Scones. 1 You need 1/2 cup Mashed Sweet Potato. If you cook it for these Scones, peel 1 small Sweet Potato (about 200g), cut into small pieces, and boil in salted water until absolutely soft. Drain well and mash it. 1 You need 1/2 cup Mashed Sweet Potato. If you cook it for these Scones, peel 1 small Sweet Potato (about 200g), cut into small pieces, and boil in salted water until absolutely soft. Drain well and mash it. 2 Preheat oven to 220℃. Line a baking tray with baking paper. 2 Preheat oven to 220℃. Line a baking tray with baking paper. 3 Place Self-Raising Flour, Sugar, Ground Cinnamon and Ground Ginger (OR other Spices) in a large bowl, and mix well. Cut the Butter into small cubes and add to the flour mixture. Using fingertips, rub the Butter pieces into flour mixture until mixture resembles fine breadcrumbs. 3 Place Self-Raising Flour, Sugar, Ground Cinnamon and Ground Ginger (OR other Spices) in a large bowl, and mix well. Cut the Butter into small cubes and add to the flour mixture. Using fingertips, rub the Butter pieces into flour mixture until mixture resembles fine breadcrumbs. 4 In a small bowl, combine Mashed Sweet Potato, Salt, Milk and Vanilla Extract. Add the mixture to the flour mixture, and stir until a sticky dough forms. Knead gently until just combined. *Note: Add extra Milk if required. 4 In a small bowl, combine Mashed Sweet Potato, Salt, Milk and Vanilla Extract. Add the mixture to the flour mixture, and stir until a sticky dough forms. Knead gently until just combined. *Note: Add extra Milk if required. 5 Divide the dough in half. On a lightly floured surface, gently flatten each dough to 2cm thick round. Cut each round into 6 pieces. 5 Divide the dough in half. On a lightly floured surface, gently flatten each dough to 2cm thick round. Cut each round into 6 pieces. 6 Place scones on the prepared tray. Bake for 12 to 15 minutes or until golden and hollow when tapped on top. Transfer to a wire rack and cool. 6 Place scones on the prepared tray. Bake for 12 to 15 minutes or until golden and hollow when tapped on top. Transfer to a wire rack and cool. 7 To make Brown Sugar Icing, place Brown Sugar and Butter in a heat-proof bowl, and heat in the microwave until Butter melts. Mix very well, then add Icing Sugar and Milk, and mix well until smooth. *Note: Add a very small amount of extra Milk if required. 7 To make Brown Sugar Icing, place Brown Sugar and Butter in a heat-proof bowl, and heat in the microwave until Butter melts. Mix very well, then add Icing Sugar and Milk, and mix well until smooth. *Note: Add a very small amount of extra Milk if required. 8 Place the Icing in a piping bag or tough plastic bag, and pipe it out on the cooled Scones. 8 Place the Icing in a piping bag or tough plastic bag, and pipe it out on the cooled Scones. 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