Sweetpotato Scones
Every once in a while, I love to eat scones. There’s nothing better than scones that’s just come straight out of the oven. So, after using part of a large sweetpotato for making Onde-Onde, I now got the leftover bit sitting in my refrigerator. Thinking about how to use it up, I decided to make sweetpotato scones. I thought, since pumpkin has been used to make pumpkin scones, why not sweetpotato for sweetpotato scones? Well, here it is…
Makes approx. 5 - 6 scones using 7cm round cutter.
[Ingredients]
125g peeled sweetpotato
2 cups (300g) plain flour
1 tablespoon (15g) baking powder
1 tablespoon (20g) caster sugar
50g cold butter, cubed
pinch salt (only if using unsalted butter)
1 egg, lightly beaten
2 tablespoons milk, adjust as necessary
jam for serving
Mock Clotted Cream:
1 cup thickened cream, whipped
1 heaped tablespoon sour cream
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Steam the sweetpotato until soft, mash and let cool. You should get about 1/2 cup of mashed sweetpotato. Preheat oven to 220°C.
2. Sift flour, baking powder, sugar, and salt if using into a mixing bowl. Rub in cubed butter until it resembles fine breadcrumbs. Add in lightly beaten egg and mashed sweetpotato. If necessary, add just enough milk to form a soft dough. Try to knead the dough as little as you can, it is better to just use your palms to pat the dough together.
3. Roll the dough on a lightly floured surface to about 2.5cm thick. Use a 7cm cutter (or any other size cutter you preferred) to cut out rounds of dough. Re-roll any scrapes of dough to use up all the mixture.
4. Bake for 12 - 14 minutes, depending on size of scones. Serve hot or warm with jam and Mock Clotted Cream.
Mock Clotted Cream:
Blend sour cream into whipped cream to serve with scones.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Makes approx. 5 - 6 scones using 7cm round cutter.
[Ingredients]
125g peeled sweetpotato
2 cups (300g) plain flour
1 tablespoon (15g) baking powder
1 tablespoon (20g) caster sugar
50g cold butter, cubed
pinch salt (only if using unsalted butter)
1 egg, lightly beaten
2 tablespoons milk, adjust as necessary
jam for serving
Mock Clotted Cream:
1 cup thickened cream, whipped
1 heaped tablespoon sour cream
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Steam the sweetpotato until soft, mash and let cool. You should get about 1/2 cup of mashed sweetpotato. Preheat oven to 220°C.
2. Sift flour, baking powder, sugar, and salt if using into a mixing bowl. Rub in cubed butter until it resembles fine breadcrumbs. Add in lightly beaten egg and mashed sweetpotato. If necessary, add just enough milk to form a soft dough. Try to knead the dough as little as you can, it is better to just use your palms to pat the dough together.
3. Roll the dough on a lightly floured surface to about 2.5cm thick. Use a 7cm cutter (or any other size cutter you preferred) to cut out rounds of dough. Re-roll any scrapes of dough to use up all the mixture.
4. Bake for 12 - 14 minutes, depending on size of scones. Serve hot or warm with jam and Mock Clotted Cream.
Mock Clotted Cream:
Blend sour cream into whipped cream to serve with scones.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Labels: Quick Breads
posted by SeaDragon @ 20.8.05
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