Sweet Potato Scones
Scones made with steamed sweet potato puree, raisins, and walnuts.
Ingredients
all-purpose flour
280 g (about 2 1/4 cup)
baking powder
1 1/2 tsp
baking soda
1/2 tsp
salt
1/4 tsp
sweet potato (peeled)
100 g
frozen butter
100 g
milk
3/4 cup
lemon juice
2 tbsp
sugar
4 tbsp
raisins (recommended to soak in rum until soft)
1/2 cup
chopped walnuts
1/2 cup
milk (for brushing surface)
a pinch
Instructions
1
Step 1
Combine the all-purpose flour with the baking powder, baking soda, and salt; sift together and place in a mixing bowl.
2
Step 2
Cut the sweet potato into thin slices, steam until tender, and mash into a puree while hot; let cool (or chill in the refrigerator once cooled). Cut the frozen butter into small cubes. Whisk together the milk, lemon juice, and sugar, then stir in the sweet potato puree until well combined.
3
Step 3
Add the butter to the flour mixture and use a pastry cutter or fork to work it in until fine crumbs form; you can also pinch it in with your hands. If the butter softens, place the entire bowl in the refrigerator until the butter firms up again before continuing.
4
Step 4
Pour the sweet potato mixture into the flour and use a rubber spatula to bring it together into a dough, then fold in the raisins and chopped walnuts. Work as quickly as possible to avoid gluten development. Turn out onto a floured surface, divide into two portions, dust the surface of the dough with a little flour to prevent sticking, and shape each into a round.
5
Step 5
Dust the rolling pin with flour and roll the dough out into a round about 1 cm thick; you can also flatten it with the palm of your hand,
