Ingredients

The following ingredients have 10 Servings
  • 1 medium sweet potato (, about 190g in weight)
  • 350 g self raising flour (, sieved)
  • 1 tbsp caster sugar
  • 20 g cold cubed unsalted butter
  • 35 g finely chopped baby spinach
  • 100 ml skimmed milk

Instruction

  • Pre-heat over to 200C Fan
  • Pierce the sweet potato with a sharp knife. Then place the potato directly onto a shelf in the oven with a tray underneath and bake for 40 minutes, remove and allow to cool. Leave the oven on.
  • Place flour and sugar into a large mixing bowl and using your fingers rub the cold butter in.
  • Once the potato has cooled sufficiently to handle peel and mash.
  • Add the mashed potato to the mixing bowl, stir in the spinach and gradually add the skimmed milk to form a dough.
  • Roll the dough out onto a floured surface, about 2cm thick and using a 5cm round pastry cutter cut out the rounds and place onto a lightly greased baking tray.
  • Brush the tops of the scones with a little milk.
  • Bake in the centre of the oven for approximately 15 – 20 minutes, then remove an allow to cool on a wire rack.
  • Best served warm and immediately. Or store in an airtight container, but consume within 2 to 3 days.