Prep time 15 mins
Cooking time 32 mins
500g sweet potato, peeled, cut into 3cm pieces
3 cups self-raising flour
2 tsp ground cinnamon
¼ cup caster sugar
3/4 cup thickened cream
1/4 cup soda water
Butter & cinnamon sugar, to serve
Preheat oven to 220°C fan forced. Lightly dust a large oven tray with flour.
Place sweet potato onto a microwave-safe plate, cover with wet paper towel. Microwave 7 minutes until just tender. Darin any excess water from sweet potato then mash with a fork. Set aside to cool.
Combine the flour, cinnamon and sugar in a large bowl. Make a well in the centre. Add the sweet potato, cream and soda. Stir gently with a butter knife in a cutting action until a soft dough forms.
Turn dough out onto a lightly floured surface and gently knead until dough just comes together (dough will be a little sticky). Place on the tray. Roll gently with a rolling pin to a 2cm-thick 18cmx20cm rectangle. Cut into 12, separate slightly. Bake for 20-25 minutes or until golden. Serve warm or at room temperature, with butter and cinnamon sugar.
Tip These scones are delicious with ½ cup finely chopped dates or raisins added with the flour in step 3.
Tip Make your own cinnamon sugar, combine 2 tablespoons white sugar with 1 teaspoon ground cinnamon.