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SWEET POTATO SCONES

Makes: 8 • Time: 40 minutes

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YOU NEED

275g self-raising flour, plus extra for dusting • 1½ teaspoons allspice

a pinch of fine sea salt • a pinch of ground nutmeg

80g cold unsalted butter, diced • 100g dried peach, apricot or nectarine (or a mixture), chopped • 150g roasted sweet potato flesh, mashed

1 large egg • 75ml milk, plus extra if needed and for brushing

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Preheat the oven to 220°C/425°F/Gas 7. In a mixing bowl, stir together the flour, allspice, salt and nutmeg. Rub in the butter with your fingertips, then stir in the dried fruit. In a separate bowl, mix together the sweet potato, egg and 4 tablespoons of the milk, then add to the dry ingredients. Mix to form a soft dough that holds together without crumbling. On a floured work surface, shape into a disc 2.5cm thick and stamp out circles with a 7cm cutter. Bring together the trimmings, roll out and stamp out more circles. Repeat until the dough is used up. Transfer to a baking sheet, brush with milk and bake for 12 minutes until golden. Serve warm with cream and blueberry jam.