Sweet potato scones are a twist on an old English favourite. Top with pecan praline cream and your next afternoon tea with be absolute bliss.
- Preheat oven to 200C (180C fan-forced). Line a large baking tray with non-stick baking paper. Place the flour, baking powder and butter into a large bowl. Rub the butter in with your fingertips until the mixture resembles fine breadcrumbs.
- Make a well in the centre. Add the mashed sweet potato, buttermilk and lemonade. Mix with a flat-bladed knife until mixture just comes together. Turn onto a well-floured surface and knead gently until just smooth. The dough can still be just a touch sticky.
- Pat the dough out to about 2-3cm thick. Cut scones out using a 5-5.5cm cutter. Place just touching in rows on the prepared tray. Gently knead any remaining dough and repeat. Bake for 15 minutes or until scones are cooked through and lightly golden. Cool on tray.
- To make praline cream, line an oven tray with non-stick baking paper. Place the sugar in a small, heavy-based non-stick frying pan over a medium-low heat. Shake to cover the base of the pan. Heat the sugar gradually over the heat, shaking the pan often until the sugar melts and begins to caramelise. You need to do this slowly or the sugar will burn. Pour the caramelised sugar over the prepared tray. Scatter with pecans, cinnamon and salt. Leave to cool and set.
- Break cool toffee into pieces. Place in a food processor and process until finely chopped. Whip the cream with a whisk in a bowl until soft peaks form. Fold in praline.
- Break scones in half and top with Pecan Praline cream.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set