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Sweet potato scones with beetroot jam
Sweet potato scones with beetroot jam
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Sweet potato scones paired with zesty beetroot jam - a sweet and tangy delight.
Ingredients:
  • 225g self-raising flour
  • 4.50 gm sugar
  • 45g unsalted butter
  • 250.00 ml cooked mashed sweet potato
  • 150ml buttermilk
  • Beetroot jam, to serve (recipe follows)
  • Creme fraiche, to serve
  • Thyme leaves, to garnish
  • 15g unsalted butter
  • 18.20 gm extra virgin olive oil
  • 110g thinly sliced onion
  • 150g raw beetroot, grated
  • 2 dried chillies
  • 1 tsp thyme leaves
  • 20.00 gm caster sugar
  • 40.00 ml sherry vinegar
Instructions:
  • In a medium saucepan, combine butter and oil and melt over low heat. Add onion, beetroot, chili, and thyme. Cook and stir occasionally for 45 minutes. Stir in sugar and vinegar, then cook for an additional 20 minutes until jammy. Remove chili and let cool before serving.
  • Preheat oven to 200°C for the perfect cooking temperature.
  • Sift flour, salt, and sugar into a bowl. Use your fingertips to rub in butter until the mixture resembles fine breadcrumbs. Mix in kumara and just enough buttermilk for a smooth, slightly sticky dough. Avoid excessive kneading. Transfer dough to a lightly floured surface, roll out to 1.5cm thickness, and cut out around 16 scones using a 5cm scone cutter.
  • On a lightly greased and floured baking tray, brush any leftover buttermilk on top and bake until golden, about 8-10 minutes.
  • To serve, break the scone in half, add a dollop of beetroot jam and creme fraiche, and garnish with a tiny thyme leaf. Leftover scones can be frozen for later.

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