1 cup cooked sweet potato puree (warm)
1½ cups self-raising flour
1 teaspoon nutmeg
100g butter at room temperature
¼ cup milk (for brushing)
Pre-heat your oven to 220degC.
Cream the butter and sugar until just turning then add the sweet potato puree. Add the flour and nutmeg and fold through (but do not over work).
Tip the dough onto a floured board, gently shape and pat to about 4 cm thick.
Cut out scones and place on tray lined with baking paper. Brush top with milk. Bake scones for about 15-20 mins.
Tip: I place a small dish with water in the bottom of the oven to help with forming a light ‘crust’.