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Spiced sweet potato scones recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Wholesome scones made with nutritious flours for guilt-free indulgence.
Ingredients:
  • 155g (1 cup) wholemeal spelt flour
  • 127g (1 cup) sweet potato flour
  • 55g (1/2 cup) fine oatmeal flour
  • 14.00 gm baking powder
  • 1.25 gm ground cinnamon
  • 1.25 gm ground ginger
  • 0.63 gm ground nutmeg
  • 50g unsalted butter, chopped, chilled
  • 250ml (1 cup) reduced-fat milk
  • 14.40 gm honey, plus extra, to serve
  • Low-fat ricotta, to serve
  • Diced strawberries, to serve
Instructions:
  • Preheat your oven to 190C (170C fan forced) and prepare a baking tray by lining it with non-stick baking paper.
  • In a large bowl, mix flours, baking powder, and spices. Add butter and use your fingertips to blend it into the dry ingredients until the mixture looks like coarse breadcrumbs. Create a well in the center. Set aside 2 tsp of milk for later. Mix the rest of the milk and honey and pour it into the flour mixture. Stir with a flat-bladed knife until just combined.
  • Transfer the dough to a floured surface and shape it into a ball. Then gently press the dough into a 3-4cm-thick square. Cut the dough into 9 squares using a floured knife, neatening the edges as you go. Combine any scraps to form the last scone. Arrange the scones 1cm apart on a prepared tray, brush them with reserved milk, and bake for 15-18 minutes until golden with a slightly crisp crust.
  • Top warm scones with creamy ricotta, fresh strawberries, and a generous drizzle of honey.

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