Sweet Potato & Sultana Scones

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So with the other half of the Infinite Sweet Potato, you can knock up these savoury/sweetish scones, that I think might just do better with cheese than they would with jam (you may disagree).  Either way, easy to knock-up last minute and put in a Tupperware box labelled “Spooky Sweet Potato Scones!” for the Halloween festivities…..

Original from here…..

http://www.theguardian.com/lifeandstyle/2014/oct/29/jack-monroe-pumpkin-sultana-scones-recipe

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Sweet Potato & Sultana Scones

One medium sweet potato, gnarly skins bits chopped off but otherwise unpeeled, then cubed
Vegetable oil
Generous dash cinnamon
50g margarine
3 heaped tbsps of wholemeal bread flour
3 heaped tbsps of self-raising flour
1 tsp baking powder
Generous handful of sultanas (or raisins or currants. I think sweet citrus peel could be an interesting variation as well)
1 egg, beaten
50ml full-fat milk

 

Heat the oven to 180C, toss the potato with cinnamon and a tbsp of vegetable oil and roast until tender.  Leave to cool.

In a mixing bowl mix the margarine, a pinch of salt and the sweet potato.  Mash until semi-smooth (I think the scones work better texture-wise with a few fragments of solid sweet potato in there along with the fruit).

Add the flour, baking powder and mix.

Add the egg and milk and mix.  You’re looking for a reasonably smooth dough, not too sticky.

Lightly flour a chopping board and take a small ball of the mixture, flatten with your hands or a rolling pin until you have a rough disk about a centimetre thick.

Place on a greased baking tray and bake at 180c for 20 minutes, until golden.

 

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