Sweet potato scones
Why did I name my blog Sharabelle bakes..... There were 2 reasons.
1. I like cooking and especially I love to bake. I find it really relaxing. Which is good for my mental health problems.
2. IBS - Because of my food triggers and intolerance's, I make my own baked goodies. I found it's a lot less stressful, than shopping for them. (Reading ingredient lists gets really depressing after a while) It's also a lot cheaper, than buying specialised FREE FROM alternatives.
No idea what this says about me!!!
After cooking for other people at the Pantry this week, I really wanted to cook something I could eat. My idea for Sweet potato scones has been on my To Do List for a while. So after making sweet potato curry I still had one left and I really wanted to use it in a sweet recipe.
As always I researched similar recipes on line to get the basic technique. I discovered that baking the sweet potato first in the oven, was the best way to bring out the most flavour. Apart from that I kind of went my own way again, as I rarely find exactly what I'm looking for on the Internet. It's like looking for a needle in a haystack......
Once I'd baked them I didn't really get a chance to taste test one till the next day. It was bloody good, which totally surprised me. I'm my own worse critic, and I'm always looking for ways to make a recipe better. It was great as is, the honey I spread on really complemented the sweet potato flavour.
Sharabelles Sweet Potato Scones
1 large sweet potato - Roasted in skin till soft and left to cool.
2 cups Self Raising Flour
1/3 cup veg oil
1/2 cup dairy free milk
1 tbsp - sugar
pinch of salt
(1 tsp Cinamon - optional)
Pre-heat oven too 200 Celsius and grease a baking sheet.
Scoop the sweet potato from the skin and mash in a jug.
Add veg oil, milk, sugar and salt to the sweet potato and stir together well.
In a bowl measure out flour and make a well in the centre. Pour the sweet potato mixture into the well, and use a knife to combine with the flour. Your looking for a soft sticky dough.
TIP~ The stickier, the better as it makes for a softer scone.
Place your dough onto a floured work surface and gently pat out till approx 1/2 inch thick.
You can use a scone cutter or for a more rustic look, cut out your scones with a knife. I like to pat it into a circle and slice like a cake.
Place in your oven and bake for 15 - 20 mins. The larger the scone, the longer the bake time.
TIP~ Carefully turn your scones in the oven, half way through the bake time. Most oven have a hot spot, this way you ensure the scones are evenly baked.
Remove from the oven and cool on a wire rack.
You could easily make this a savoury recipe by leaving out the sugar and adding some chopped herbs. Making them great to serve with home made soup xxx
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| Sweet Potato Scones |
Why did I name my blog Sharabelle bakes..... There were 2 reasons.
1. I like cooking and especially I love to bake. I find it really relaxing. Which is good for my mental health problems.
2. IBS - Because of my food triggers and intolerance's, I make my own baked goodies. I found it's a lot less stressful, than shopping for them. (Reading ingredient lists gets really depressing after a while) It's also a lot cheaper, than buying specialised FREE FROM alternatives.
No idea what this says about me!!!
After cooking for other people at the Pantry this week, I really wanted to cook something I could eat. My idea for Sweet potato scones has been on my To Do List for a while. So after making sweet potato curry I still had one left and I really wanted to use it in a sweet recipe.
As always I researched similar recipes on line to get the basic technique. I discovered that baking the sweet potato first in the oven, was the best way to bring out the most flavour. Apart from that I kind of went my own way again, as I rarely find exactly what I'm looking for on the Internet. It's like looking for a needle in a haystack......
Once I'd baked them I didn't really get a chance to taste test one till the next day. It was bloody good, which totally surprised me. I'm my own worse critic, and I'm always looking for ways to make a recipe better. It was great as is, the honey I spread on really complemented the sweet potato flavour.
Sharabelles Sweet Potato Scones
1 large sweet potato - Roasted in skin till soft and left to cool.
2 cups Self Raising Flour
1/3 cup veg oil
1/2 cup dairy free milk
1 tbsp - sugar
pinch of salt
(1 tsp Cinamon - optional)
Pre-heat oven too 200 Celsius and grease a baking sheet.
Scoop the sweet potato from the skin and mash in a jug.
Add veg oil, milk, sugar and salt to the sweet potato and stir together well.
In a bowl measure out flour and make a well in the centre. Pour the sweet potato mixture into the well, and use a knife to combine with the flour. Your looking for a soft sticky dough.
TIP~ The stickier, the better as it makes for a softer scone.
Place your dough onto a floured work surface and gently pat out till approx 1/2 inch thick.
You can use a scone cutter or for a more rustic look, cut out your scones with a knife. I like to pat it into a circle and slice like a cake.
Place in your oven and bake for 15 - 20 mins. The larger the scone, the longer the bake time.
TIP~ Carefully turn your scones in the oven, half way through the bake time. Most oven have a hot spot, this way you ensure the scones are evenly baked.
Remove from the oven and cool on a wire rack.
You could easily make this a savoury recipe by leaving out the sugar and adding some chopped herbs. Making them great to serve with home made soup xxx
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