A delightful twist on traditional dampers, these sweet potato scones are soft, flavorful, and perfect for any occasion.
Preheat your oven to 220°C (200°C fan-forced).
Ensure the oven is fully preheated for even baking.
Lightly grease a baking tray with oil or butter.
Use parchment paper for easier cleanup.
In a large bowl, sift together the flour, sugar, and salt.
Sifting helps to aerate the flour for a lighter texture.
Rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs.
Use your fingertips to avoid warming the butter too much.
Add the mashed sweet potato, buttermilk, and water to the bowl and mix until a sticky dough forms.
Add the water gradually to achieve the right consistency.
Turn the dough onto a floured surface and knead gently until smooth.
Avoid over-kneading to keep the scones tender.
Divide the dough into 4 equal portions and shape each into a round.
Use a light touch to maintain the dough's airiness.
Place the rounds on the prepared tray and cut a cross on the top of each about 5mm deep.
This helps the scones rise evenly during baking.
Brush the tops with milk and dust with a little extra flour.
The milk gives a golden finish to the scones.
Bake in the preheated oven for 20-25 minutes or until golden brown.
Check for doneness by tapping the bottom of a scone; it should sound hollow.
Allow to cool slightly before serving warm.
Serve with butter or your favorite spread for extra flavor.
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