Baking

Sweet potato scones with beetroot jam

Name: Sweet potato scones with beetroot jam
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 16
Ingredients: 225g self-raising flour; 1/2 teaspoon salt; 1 teaspoon sugar; 45g unsalted butter; 1 cup cooked mashed sweet potato; 150ml buttermilk; Creme fraiche, to serve; Thyme leaves, to garnish; 15g unsalted butter; 1 tablespoon extra virgin olive oil; 110g thinly sliced onion; 150g raw beetroot, grated; 2 dried chillies; 1 teaspoon thyme leaves; 1 tablespoon caster sugar; 2 tablespoons sherry vinegar

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Beetroot jam is a tangy accompaniment to these sweet potato scones.

225g self-raising flour
1/2 teaspoon salt
1 teaspoon sugar
45g unsalted butter
1 cup cooked mashed sweet potato
150ml buttermilk
Creme fraiche, to serve
Thyme leaves, to garnish

Beetroot jam

15g unsalted butter
1 tablespoon extra virgin olive oil
110g thinly sliced onion
150g raw beetroot, grated
2 dried chillies
1 teaspoon thyme leaves
1 tablespoon caster sugar
2 tablespoons sherry vinegar

Method

1.

To make the beetroot jam, melt the butter and oil in a medium saucepan. Add the onion, beetroot, chilli and thyme and sweat over very low heat, stirring occasionally, for about 45 minutes. Add the sugar and vinegar and continue to cook for 20 minutes until thick and jammy. Remove chillies and set aside to cool.
2.

Preheat oven to 200°C.
3.

Sift the flour, salt and sugar into a bowl. Rub in butter with your fingertips until you have fine breadcrumbs. Add the sweet potato and enough buttermilk to make a smooth and slightly sticky dough - don't overwork. Transfer onto a lightly floured workbench and roll out to 1.5cm thickness. Use a 5cm scone cutter to cut out about 16 scones.
4.

Place on a lightly greased and floured baking tray, brush with any remaining buttermilk and bake for 8-10 minutes or until golden.
5.

When ready to serve, break in half and top with beetroot jam and creme fraiche and garnish with a small thyme leaf. Leftover scones can be frozen.