If you thought scones were just about jam and cream, think again! These little beauties are absolutely delicious and bring the perfect twist to the traditional treat. Like every good scone, they’re light and fluffy on the inside with the perfect crust on the outside. They’re also a little more versatile than your average scone, meaning you can enjoy them as sweet or savoury. Try serving with a little beetroot relish for a savoury snack, or stick to the classic jam and cream combo if you prefer. In the end though, they’re just as good fresh out of the oven and slathered in butter! Delish!
225g self-raising flour
1/2 teaspoon salt
1 teaspoon sugar
45g unsalted butter
1 cup cooked mashed sweet potato
1. Preheat oven to 200C. Sift the flour, salt and sugar into a bowl. Rub in butter with your fingertips until you have fine breadcrumbs. Add the sweet potato and enough buttermilk to make a smooth and slightly sticky dough – don’t overwork. Transfer onto a lightly floured workbench and roll out to 1.5cm thickness. Use a 5cm scone cutter to cut out about 16 scones.
2. Place on a lightly greased and floured baking tray, brush with any remaining buttermilk and bake for 8-10 minutes or until golden.
If you’d like to see more recipes from Starts at 60, click here. And if you have a recipe you’d like to share with the Starts at 60 community – we’d love to share it! Submit them to us by completing the form below.