Sweet Sweet Potato Scones
Homemade Scones Bursting with Flavor, Made with Soft Sweet Potatoes
While diced sweet potatoes offer delightful chunks, sometimes a smoother texture is preferred. This recipe uses mashed sweet potato incorporated into the dough to maximize its sweet flavor and create wonderfully moist scones. This recipe yields 10-12 scones, approximately 5.5cm in diameter using a cookie cutter. Indulge in the rich, sweet taste unique to sweet potatoes – a perfect treat or snack!
Main Ingredients- 250g cake flour (for a tender texture)
- 25g sugar (adds a subtle sweetness)
- 2g salt (enhances all the flavors)
- 5g baking powder (helps the scones rise and become fluffy)
- 50g cold unsalted butter, cut into 1cm cubes
- 70g cold milk (for moisture in the dough)
- 30g cold egg (about 1 small egg, binds the dough)
- 125g mashed cooked sweet potato (the key to a smooth, sweet flavor!)
For Finishing- Egg wash, as needed (for a golden, shiny top)
- Egg wash, as needed (for a golden, shiny top)
Cooking Instructions
Step 1
First, prepare your cooked sweet potato. Mash it thoroughly while it’s still warm. A smooth mash ensures a better scone texture. If the mashed sweet potato is too hot, it might melt the butter in the dough, so place it in the refrigerator to cool completely.
Step 2
In a large bowl, sift together the cake flour and baking powder. This aerates the flour, leading to lighter and fluffier scones. Add the sugar and salt, then mix thoroughly with a whisk.
Step 3
Add the cold, cubed butter (about 1cm pieces) to the dry ingredients. Keeping the butter cold is crucial for creating the flaky layers characteristic of scones.
Step 4
Using a pastry scraper or your fingertips, cut the butter into the flour mixture until it resembles coarse breadcrumbs. Work quickly to prevent the butter from melting.
Step 5
Once the butter pieces are about the size of small peas and evenly distributed, stop mixing. Overworking the dough will result in tough scones. This is the ideal stage to stop.
Step 6
In a separate small bowl, whisk together the cold egg and cold milk. Pour this liquid mixture over the dry ingredients. Using a spatula, gently fold the ingredients together just until they start to come together. Avoid overmixing; you just want to incorporate the flour.
Step 7
When the dough begins to clump together, add the chilled mashed sweet potato. Gently mix with the spatula until the sweet potato is roughly incorporated. Don’t overmix; just distribute it evenly.
Step 8
Now, use your hands to lightly bring the dough together into a cohesive ball. Handle the dough as little as possible to prevent developing too much gluten, which can make the scones tough.
Step 9
Turn the dough out onto a lightly floured surface and gently pat it into a long rectangle. Then, cut the rectangle in half.
Step 10
Stack the two halves on top of each other and gently pat into a rectangle again. Repeat this folding and patting process a total of three times. This technique helps create layers within the scone.
Step 11
Shape the dough into a final rectangle, wrap it tightly in plastic wrap, and refrigerate for about 30 minutes. This chilling period allows the butter to firm up again and the dough to rest, resulting in a better rise during baking.
Step 12
Remove the chilled dough from the refrigerator and roll or pat it out to a thickness of about 2-3 cm. Use a cookie cutter (approximately 5.5cm diameter) to cut out the scones. Press the cutter straight down to ensure clean edges.
Step 13
Brush the tops of the cut scones with egg wash. This will give them a beautiful golden-brown color and a lovely sheen once baked.
Step 14
Bake in a preheated oven at 180°C (350°F) for approximately 20 minutes, or until the scones are puffed up and golden brown. Baking times may vary depending on your oven. Enjoy these freshly baked sweet potato scones while they’re warm!
