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Sweet potato scones with pecan praline cream
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Indulge in sweet potato scones with pecan praline cream for a delightful afternoon tea treat.
Ingredients:
  • 415g (2 3/4 cups) self-raising flour
  • 3.00 gm baking powder
  • 45g chilled butter, chopped
  • 175g (2/3 cup) leftover steamed sweet potato, mashed (see note)
  • 125ml (1/2 cup) buttermilk
  • 185ml (3/4 cup) lemonade
  • 100g (1/2 cup) caster sugar
  • 45g (1/3 cup) pecans, toasted
  • 0.60 gm salt flakes
  • 0.63 gm ground cinnamon
  • 2 x 200 ml tubs Dollop cream
Instructions:
  • Preheat your oven to 200C (180C fan-forced) and line a large baking tray with non-stick baking paper. In a large bowl, combine flour, baking powder, and butter. Use your fingertips to rub the butter into the dry ingredients until it resembles fine breadcrumbs.
  • Create a crater in the middle. Combine the mashed sweet potato, buttermilk, and lemonade. Stir with a flat-bladed knife until the mixture begins to form. Transfer to a generously floured surface and lightly knead until it's barely smooth. The dough may still be slightly sticky.
  • Flatten the dough to a thickness of 2-3cm and use a 5-5.5cm cutter to shape the scones. Arrange them closely in rows on the tray. If there is any leftover dough, gently knead it and repeat the process. Bake for about 15 minutes or until the scones are cooked through and golden. Let them cool on the tray before serving.
  • Prepare a baking tray with non-stick paper. Heat sugar in a non-stick pan over medium-low heat until caramelized, shaking the pan frequently. Slowly pour the caramel onto the tray and sprinkle with pecans, cinnamon, and salt. Allow to cool and set.
  • Crush cool toffee into small pieces using a food processor. Whip cream in a bowl until soft peaks form, then gently fold in the praline.
  • Split the scones in half and generously layer with Pecan Praline cream.

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