Purple Sweet Potato Scones – Recipe
I've been at the purple sweet potatoes again. *Cue lightning bolt and maniacal laughter*
This weekend's post was meant to be rye bread ice cream to tie in with last week's recipe, but because of time constraints I couldn't schedule it in. Instead, I decided to make something out of the neat 100g portion of purple sweet potatoes I found in my freezer.
I've mentioned in previous posts that I tend to buy purple sweet potatoes in bulk to cook and freeze, since their appearance is sporadic. Marking the freezer bags with the contents, weight and date of freezing makes preparation a lot easier later. And, of course, helps to avoid giving myself food poisoning.
These scones are surprisingly light, even though they come out of the oven looking like purple pebbles. They also use a little less butter than traditional scones – but don't let that fool you into thinking these are healthy.
Be wary about re-rolling: the first 'cut' will come out perfect. The second 'cut' from re-rolling the scraps will rise a bit less. The third will rise even less, if there's a third. The trouble is the more you work the dough, the tougher it'll get. You can see how flat the scone below is from the final roll (although it still tasted fine). It made an alright snack: I just wouldn't have served that particular scone to any guests!
This recipe makes four awesome scones from the first cut, two good ones from the second, and one alright one plus a crunchy scone 'doughnut' from the last.
Let's go!
Ingredients:
-1tbsp unsalted butter, softened
-50g caster sugar
-100g cooked and mashed purple sweet potatoes (cooled)
-1 egg
-180g plain flour (plus an extra couple of tbsp of your potatoes are a little on the moist side)
-1tsp baking powder
-Milk for glazing
Method:
1) Preheat the oven to 220 degrees C, line a baking sheet with baking paper and lightly grease
2) Cream the butter and sugar together (a wooden spoon will do, no need to break out the electric mixer). Mix in the purple sweet potato, and beat in the egg
3) Stir in the flour and baking powder, only adding the extra flour if the mixture is too sticky (this will all depend on what your potatoes are like)
4) Knead a little, cover with clingfilm and let rest for ten minutes
5) Roll out your dough to just under a 2cm thickness (roughly) and cut out your first load of scones
6) Re-roll and repeat until there's no mixture left (although the more you re-roll, the tougher the resulting scones will be)
7) Brush the tops with a little milk and bake for 15 minutes, or until golden and risen
8) Let cool, split in half and enjoy with your favourite spreads (clotted cream and strawberry jam is always a winner)
And remember: it really doesn't matter if you put the cream or jam on first. After all, it all goes to the same place.
This weekend's post was meant to be rye bread ice cream to tie in with last week's recipe, but because of time constraints I couldn't schedule it in. Instead, I decided to make something out of the neat 100g portion of purple sweet potatoes I found in my freezer.
 |
| The perfect portion |
I've mentioned in previous posts that I tend to buy purple sweet potatoes in bulk to cook and freeze, since their appearance is sporadic. Marking the freezer bags with the contents, weight and date of freezing makes preparation a lot easier later. And, of course, helps to avoid giving myself food poisoning.
These scones are surprisingly light, even though they come out of the oven looking like purple pebbles. They also use a little less butter than traditional scones – but don't let that fool you into thinking these are healthy.
Be wary about re-rolling: the first 'cut' will come out perfect. The second 'cut' from re-rolling the scraps will rise a bit less. The third will rise even less, if there's a third. The trouble is the more you work the dough, the tougher it'll get. You can see how flat the scone below is from the final roll (although it still tasted fine). It made an alright snack: I just wouldn't have served that particular scone to any guests!
This recipe makes four awesome scones from the first cut, two good ones from the second, and one alright one plus a crunchy scone 'doughnut' from the last.
Let's go!
Ingredients:
-1tbsp unsalted butter, softened
-50g caster sugar
-100g cooked and mashed purple sweet potatoes (cooled)
-1 egg
-180g plain flour (plus an extra couple of tbsp of your potatoes are a little on the moist side)
-1tsp baking powder
-Milk for glazing
Method:
1) Preheat the oven to 220 degrees C, line a baking sheet with baking paper and lightly grease
2) Cream the butter and sugar together (a wooden spoon will do, no need to break out the electric mixer). Mix in the purple sweet potato, and beat in the egg
3) Stir in the flour and baking powder, only adding the extra flour if the mixture is too sticky (this will all depend on what your potatoes are like)
4) Knead a little, cover with clingfilm and let rest for ten minutes
5) Roll out your dough to just under a 2cm thickness (roughly) and cut out your first load of scones
 |
| Lazy, or pure genius? |
6) Re-roll and repeat until there's no mixture left (although the more you re-roll, the tougher the resulting scones will be)
7) Brush the tops with a little milk and bake for 15 minutes, or until golden and risen
 |
| Whoa, one went a little crazy |
8) Let cool, split in half and enjoy with your favourite spreads (clotted cream and strawberry jam is always a winner)
And remember: it really doesn't matter if you put the cream or jam on first. After all, it all goes to the same place.
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