The adventure of trying to make a house a home that we built for our family of six plus some craft, home d├ęcor, recipes & any family fun we might have.

Wednesday, 30 July 2014

Sweet Potato Scones

Growing up I loved getting into the kitchen on the weekend and doing some cooking. When I first started on my cooking journey I didn't do so well but I slowly learnt how to make the basics. The one basic I never mastered was scones and it wasn't from lack of trying. My scones have been doughy, resembled rock cakes, crummy and not edible. So when we went out to Warwick for a Sunday drive during the school holidays I jumped at the chance to buy some lovely Pumpkin Scones for the children's morning tea.

The next day after purchasing four kilograms (81 pounds) of sweet potato I decided to make Sweet Potato Scones using the Thermomix, because there's no way the Thermomix could mess up scones. So after a little bit of research I found a light and fluffy gluten free scone on the Quirky Cooking Facebook page. I made a few changes to the original recipe because I didn't have everything on hand but overall I was really happy with the outcome of the scones. I also made them in a muffin tray instead of on a baking tray the first batch spread out.


Sweet Potato Scones
Ingredients
300 grams sweet potato
300 grams self-raising flour
60 grams butter
1 teaspoon fine sea salt
2 eggs
150 grams milk

Method
1. Preheat oven to 200°C. Line a baking tray with baking paper and spray with a little bit of cooking spray.
2. Cut the ends off each potato and place in the oven until soft and roasted through, depending on the size of the sweet potato this could take up to 30 minutes.
3. Once cooked, remove from the oven, cut open the skin and scoop out the cooked flesh. Mash with a potato masher or set aside for later.
4. Add flour, butter and salt to Thermomix on speed 6 for 5 seconds.
5. Add eggs, milk, reserved sweet potato and mix 6 seconds on speed six or until just combined.
6. If the mixture is too wet add a little bit more flour and if it's too dry add a little bit more milk.
7. Drop large tablespoons full onto your lined tray, placing them close together.
8. Bake for 15 minutes or until lightly brown on top.
9. Serve with jam and whipped cream.


There are heaps of different scone recipes so tell me do you have a favourite recipe that you use or are you lucky enough to be using a recipe that your grandmother passed down to you. I've always wanted to use my grandmothers recipe but with children who don't like cooked sultanas I'd end up having to eat them all on my own. So tell me what type of scones do you love.

Megan

1 comment:

  1. Ooh yummy, any scone is old for eating in my book but I usually use my 3 ingredient version.

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