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…lol..you 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.
225g self-raising flour
- 1/2 tsp salt
- 1 tsp sugar
- 45 gm unsalted butter
- 1 cup cooked mashed sweet potato
- 150 ml buttermilk
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.
Split and serve with Beetroot Jam and Sour Cream.