Sweet Potato Scones

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Ingredients

1 small sweet potato, cut in small chunks		1/2 tsp fine sea salt
225 g (8 oz) unbleached plain flour		60 g (2 oz) cold unsalted butter, cut in 6 pieces
1 tbsp baking powder		250 ml (8 fl oz) buttermilk
1/2 tsp bicarbonate of soda		2 tbsp wild-blossom honey
1/2 tsp ground cinnamon

Prep: 30 min Total: 45 min

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1
Cook the sweet potato in boiling water until soft, about 6 minutes. Drain and mash well.
2
Preheat the oven to 220°C (425°F/Gas 7). Line a baking sheet with a silicone baking mat or baking parchment.
3
Sift the flour, baking powder, bicarbonate of soda, cinnamon, and salt into a bowl. Cut the butter into the flour mixture with two knives or a pastry blender (or use your cool fingertips to rub it in) until the mixture resembles coarse crumbs.
4
In a separate bowl, mix the buttermilk, mashed sweet potato, and honey. Mix the potato mixture into the flour mixture until just combined.
5
Turn the mixture onto a floured board and knead gently, one or two times, just to bring the dough together. Press out into a round about 1cm ( 1/2 in) thick. Cut out biscuits using a 7.5cm (3in) round cutter or glass. Knead the trimmings and cut out more scones.
6
Arrange a little apart on the baking sheet. Bake until the scones are golden, about 15 minutes. Remove to a rack to cool slightly. Serve warm, split open, with butter and honey.

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