Mulvarra House | Workshop and Retreat Centre St Mullins

Savoury sweet potato scones

Ingredients

  • 450 gr plain flour (or spelt flour)
  • 6 tsp baking powder
  • 1 tsp salt
  • 100 gr cold butter, diced
  • 200 gr sweet potato, peeled and grated
  • 100 gr cheddar cheese, grated
  • 1 tbsp wholegrain mustard
  • 25 gr chopped chives
  • 120 ml cold water
  • 120 ml cold milk
  • 1 egg, beaten

METHOD

Yes, Anna Jones yet again…as I mentioned in the intagram live video, she should be paying me commission!

These scones are so good, trust me. I have used parsnip and swede before instead of sweet potato and it all worked fab. The sweet potato version is really tasty as well. They are truly delicious warm from the oven. They freeze well so you can heat them up any time you feel like nibbling away on something.

Makes about 16 scones (I made 22 small ones)
Vegetarian 

  • Preheat the oven to 230℃.
  • Line a baking tray with baking paper.
  • Mix the flour, salt and baking powder with a whisk to get all the lumps out.
  • With your fingers, rub in the butter until you have a mixture that looks like breadcrumbs.
  • Add 75 gr of the grated cheese, the sweet potato, the chives and the mustard. Stir to combine.
  • Mix in the cold water and milk; don’t overdo it, you don’t want your scones to be tough.
  • Tip the dough out on clean and lightly floured surface and flatten into a rectangle, about 2 cm high.
  • Cut out your scones with a cookie cutter (or a glass if you don’t have a cutter). 
  • Reshape the dough where necessary so you use it all up.
  • Place the rounds on your baking tray and brush the top with some beaten egg (I use my fingers just because it’s easier and less washing up).
  • Sprinkle the remaining cheese over the scones and bake for about 12 minutes. Your kitchen will smell like heaven!

Ingredients

  • 450 gr plain flour (or spelt flour)
  • 6 tsp baking powder
  • 1 tsp salt
  • 100 gr cold butter, diced
  • 200 gr sweet potato, peeled and grated
  • 100 gr cheddar cheese, grated
  • 1 tbsp wholegrain mustard
  • 25 gr chopped chives
  • 120 ml cold water
  • 120 ml cold milk
  • 1 egg, beaten

METHOD

Yes, Anna Jones yet again…as I mentioned in the intagram live video, she should be paying me commission!

These scones are so good, trust me. I have used parsnip and swede before instead of sweet potato and it all worked fab. The sweet potato version is really tasty as well. They are truly delicious warm from the oven. They freeze well so you can heat them up any time you feel like nibbling away on something.

Makes about 16 scones (I made 22 small ones)
Vegetarian 

  • Preheat the oven to 230℃.
  • Line a baking tray with baking paper.
  • Mix the flour, salt and baking powder with a whisk to get all the lumps out.
  • With your fingers, rub in the butter until you have a mixture that looks like breadcrumbs.
  • Add 75 gr of the grated cheese, the sweet potato, the chives and the mustard. Stir to combine.
  • Mix in the cold water and milk; don’t overdo it, you don’t want your scones to be tough.
  • Tip the dough out on clean and lightly floured surface and flatten into a rectangle, about 2 cm high.
  • Cut out your scones with a cookie cutter (or a glass if you don’t have a cutter). 
  • Reshape the dough where necessary so you use it all up.
  • Place the rounds on your baking tray and brush the top with some beaten egg (I use my fingers just because it’s easier and less washing up).
  • Sprinkle the remaining cheese over the scones and bake for about 12 minutes. Your kitchen will smell like heaven!