If you follow me on Instagram (lisapotatoferrie) or on YouTube (A Little Bit Lisa), you will know that I love to eat well but like most people, December brought out the sugar fiend in me and I enjoyed every treat that was on offer. Absolutely nothing wrong with that but it’s January now and I want to get back to eating well.
I fancied a scone this morning and I spotted a big sweet potato in the fridge. I got the notion to use it in my scones and they worked out well so I decided to share the recipe.
Sweet potatoes are great in baking as they have a lovely sweetness and there’s no “vegetable” flavour in the baked good (perfect if you are trying to get some veggies into the kids). Sweet potatoes are also a great source of fibre and coupled with spelt, which is more digestible compared to regular wheat flour, your gut will thank you for these scones.
I added only half a teaspoon of mixed spice as my husband isn’t a huge fan of the flavour but you could add the full teaspoon for a spicier scone. This batch made 14 scones and they are perfect for elevenses, afternoon tea or as a lunchbox filler (the kids devoured them).
– 550g sweet potato
– 500g wholemeal spelt (plain flour or wholemeal flour would work too)
– 2 tsp baking powder
– 80 ml coconut oil
– 50 – 80 ml milk (I used oat milk) Add gradually at the end, you may need more or less depending on how big your eggs are (we get a mix of sizes from local chickens)
– 1/2 tsp mixed spice
– 1/4 tsp salt
– 2 tbsp honey/maple syrup
– 2 eggs (free range)
– Preheat the oven to 200 degrees Celsius (fan oven)
– Steam the sweet potato and mash it
– Weigh out the spelt and add the baking powder, salt and mixed spice
– Melt the coconut oil and add it to the sweet potato mash along with the honey and the beaten eggs.
– Mix the wet and dry ingredients and then add as much milk as needed to bring the mixture together.
– Roll the scone mixture out onto a floured surface and cut out scones (I made 14).
– Brush or rub any leftover egg mix onto the top of the scones
– Bake for 20 to 22 minutes
– Enjoy (we ate them with some Folláin sugar free jam)