Sweet potato scones

November 14, 2019

  • Prep: 15 mins
  • Cook: 35 mins


500g sweet potato, peeled, cut into 3cm pieces

3 cups self-raising flour

2 tsp ground cinnamon

¼ cup caster sugar

3/4 cup thickened cream

1/4 cup soda water

Butter & cinnamon sugar, to serve


1Preheat oven to 220°C fan forced. Lightly dust a large oven tray with flour.

2Place sweet potato onto a microwave-safe plate, cover with wet paper towel. Microwave 7 minutes until just tender. Darin any excess water from sweet potato then mash with a fork. Set aside to cool.

3Combine the flour, cinnamon and sugar in a large bowl. Make a well in the centre. Add the sweet potato, cream and soda. Stir gently with a butter knife in a cutting action until a soft dough forms.

4Turn dough out onto a lightly floured surface and gently knead until dough just comes together (dough will be a little sticky). Place on the tray. Roll gently with a rolling pin to a 2cm-thick 18cmx20cm rectangle. Cut into 12, separate slightly. Bake for 20-25 minutes or until golden. Serve warm or at room temperature, with butter and cinnamon sugar.


1These scones are delicious with ½ cup finely chopped dates or raisins added with the flour in step 3.

2Tip Make your own cinnamon sugar, combine 2 tablespoons white sugar with 1 teaspoon ground cinnamon.