International Scone Week 8th-14th August…Sweet Potato Scones with Beetroot Jam…

Welcome to my kitchen where I cook from scratch…mostly savoury dishes as you know as apart from bread I am not a baker or a cake maker…my mother was the scone and cake maker she used to win prizes for her cakes and scones and would really frown up me if she knew I used (whispered) very quietly baking powder…It looks like I have just snuck in by the skin of my teeth as they say… wouldn’t believe the problem I have had getting beets…

But I thought I still had time to take up the challenge and make some scones for International Scone Week

Sweet Potato Scones with Beetroot Jam and Sour Cream…

Ingredients: Beetroot Jam…

  • 15g unsalted butter
  • 1 tbsp good olive oil
  • 110gm thinly sliced onion
  • 150 gm raw beetroot grated
  • 2 dried chillies
  • 1 tsp thyme leaves
  • 1 tbsp caster sugar
  • 2 tbsp sherry vinegar/rice wine vinegar

First melt the butter and oil then add the onion, beets, chilli and thyme sweat on low heat, stirring occasionally for about 45 minutes then add the sugar and rice wine vinegar and cook for about 20 mins. Remove the chillies and set the beetroot jam aside to cool…

Cooks Notes: This tasted nice although it was not what I would class as Jam I would also cut the beets into small cubes rather than grate them next time.

Scone Mix:

  • 225g self-raising flour
  • 1/2 tsp salt
  • 1 tsp sugar
  • 45 gm unsalted butter
  • 1 cup cooked mashed sweet potato
  • 150 ml buttermilk

Let’s Bake!

Preheat your oven to 200°C.

Sieve the flour, salt and sugar in a bowl then rub in the butter until you have fine crumbs…then add your mashed sweet potato with a little of the buttermilk to make a smooth slightly sticky dough.

Transfer to a lightly floured board and work flat with your fingertips until the dough is about 1.5 cm thick using a 5 cm cutter cut out your scones you should get about 8 scones.

[lace on a lightly greased and floured baking tray and brush the tops with any remaining buttermilk then bake for 8-10 or until golden brown.

Cooks Note: We were surprised how light the scones were considering they had sweet potato in them they had a nice taste and texture…next time I would double the recipe as they were gone in an instant…The beetroot jam went very well with the sour cream and the scones will definitely make them again.

To Serve:

Split and serve with Beetroot Jam and Sour Cream.


51 thoughts on “International Scone Week 8th-14th August…Sweet Potato Scones with Beetroot Jam…

  1. Marie

    Well – as the worst baker on the planet I’m delighted to say I made the scones yesterday and they’re yum!! I didn’t get as far as the beetroot jam but I will…. and then I’ll have a coffee morning and show off my skills – Only problem is my pals will never believe I did it all myself!!! Thanks a mil Carol!!!

    Liked by 1 person

    1. CarolCooks2 Post author

      You are very welcome , Marie we loved them too.. I loved the beetroot jam although next time I will dice rather then grate the beets although that maybe my personal preference.. But well done, Marie scones aren’t the easiest to make you must have a light touch ☺️

      Liked by 1 person

  2. Pingback: International Scone Week 8th-14th August…Sweet Potato Scones with Beetroot Jam… – CURIOSIDADES NA INTERNET

  3. Pingback: CarolCooks2…Friday Food Reviews…Potatoes! | Retired? No one told me!

  4. madfordbooks

    Oh dear, sorry I just have to comment. As someone from Cornwall I can’t let this pass. Its always JAM FIRST there is no other way.. That picture is a complete abomination and only acceptable by the backward Devon folk.

    Liked by 1 person

    1. CarolCooks2 Post author

      Well… I’m all for saying how it is… However.. as I am from neither county and wouldn’t be so rude as to make derogatory remarks about someone’s intelligence .. it is after all a personal
      choice and mine was to put the sour cream first… Thank you for dropping by and leaving your personal opinion 😀


    1. CarolCooks2 Post author

      Not tried pumpkin in scones, Liz but they are similar in texture when mashed to sweet potato I’d add a little cinnamon with pumpkin I think …I can’t see why pumpkin wouldn’t work let me know if you try it,,,

      Liked by 1 person

      1. CarolCooks2 Post author

        I have a hubby who doesn’t like tomatoes but loves spag bol…me I love tomatoes and beets any which way…but this jam isn’t earthy like beets are normally…x

        Liked by 1 person

  5. Rebecca Budd

    I love this recipe – it feels like I have gone back to my mother and grandmother’s kitchen – good time, memories! Tea and scones are the dynamic duo. I have copied this recipe and am going back to my kitchen. Hugs!

    Liked by 2 people

      1. CarolCooks2 Post author

        Nduja is a soft spreadable spicy sausage lovely mixed with pasta and added to other dishes for a touch of spice or made into a crumb 🙂


  6. shehannemoore

    Happy International Acone week. I couldn’t help thinking of a lovely English couple who stayed in the upstairs apartment we had in Tilos for 3 years running. They were really keen to come up to Scotland, they said, and fancied seeing Scone Palace. I had to break it to them that it is pronounced Scoon.

    Liked by 2 people

  7. Pingback: International Scone Week 8th-14th August…Sweet Potato Scones with Beetroot Jam… – MobsterTiger

  8. Prior...

    You picture sure makes them look tasty! And I would expect them to be dense and heavy and surprised they were light!
    I might try some scones with almond and coconut flour – hmmm

    Liked by 2 people

    1. CarolCooks2 Post author

      That was my expectation and they really weren’t they are of the lightest scones I have made…They sound interesting I like both flavours although coconut flour can be dense it depends on the ratios of almond to coconut flour 🙂

      Liked by 1 person


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