Sweet Potato & Brown Butter Scones

Scones and I, we go way back. They hold a special place in my heart. Everytime I bake them it brings back memories of lazy Sunday afternoons, girly high teas and family gatherings. Nowadays I don't stray too far from my plain scone recipe, it's so easy and delightfully fluffy. But every now and then I get the urge to mix it up a little. This time it led me to these Sweet Potato & Brown Butter Scones.

I've mentioned before that I've been desperately trying to find balance in my life. The last few months have been exhausting and non-stop hectic but I do feel like I'm finally starting to get into a good rhythm. For one thing I've been restricting my baking to about once a week, which is great because I don't have to wake up an hour earlier on a weekday to run around taking photos of things before work, just as the sun is rising. But it does mean that when I'm super busy on the weekend I sometimes don't find time to bake at all. And while this is good for my waistline, it's not so good for the blog.

This is one of the many reasons why I love scones. They are so damn easy. I was on my way back from lunch on Sunday and started daydreaming about scones. A quick trip to the supermarket for ingredients including some extremely cheap and very sweet strawberries and I was home at 3.30pm. The scones were mixed up, baked, photographed and eaten by 5pm.

Even though I am usually a scone purist, this flavour is pretty spectacular. I've used sweet potato in a cake before but never in a scone. It's pretty similar to a pumpkin scone, but I definitely prefer the sweeter flavour of this one over one made with pumpkin. Add to that the magic of brown butter...Oh brown butter, how I love thee. The colour, the richness and that slight nuttiness works so very well in this scone. There's also the added convenience of being able to mix melted butter into the scone mixture, rather than having to rub cold butter in to the flour. Avoiding this step is one of the many reasons why I usually prefer cream scones, but this is one butter scone that manages to match the convenience and lightness of a cream scone.

I was really surprised by how light and fluffy these scones turned out. I was expecting a certain amount of denseness due to the starch from the sweet potato, but they were so soft and airy. The dough is very soft and a tad sticky so don't be afraid to dust your surfaces, your hands and the outside of the dough very well to stop it from sticking while cutting your scones. The browned butter and sweet potato gave the scones this beautiful golden orange colour and an sweet, inviting, buttery smell. The addition of a little brown sugar means that these scones taste pretty great on their own, maybe with a dab of butter but I served them with some clotted cream and thin slices of fresh strawberries and it was utter bliss. And so pretty!

Sweet Potato & Brown Butter Scones

(adapted from this recipe, makes about 10)

1 3/4 cups (245 g) plain flour

1/4 tsp salt

1 tbsp baking powder

pinch of nutmeg

1 cup (250 g) cooked, mashed orange sweet potato

60g unsalted butter

1/4 cup (60 ml) milk (I used skim)

1 large egg, lightly beaten

2 tbsp brown sugar

To serve: Clotted cream & fresh strawberries, maybe a drizzle of maple syrup



Prepare your sweet potato first. I boiled mine until very tender, mashed and then set aside to cool. Place butter in a small saucepan on low heat and brown, swirling the mixture regularly so it heats evenly. Set aside. Preheat oven to 210°C (410°C). Sift flour, salt, baking powder and nutmeg into a small bowl. Stir together sweet potato, browned butter, milk, egg and brown sugar in a medium bowl. Cut flour mixture into the wet ingredients using a flat bladed knife until just evenly moistened.

Turn dough out onto a well floured work surface. With floured hands, gently pat (don't knead!) out to a 2-3cm-thick round (I like them thick, so I do 3cm). Cut into rounds with a 6 cm biscuit/scone cutter. Place rounds on a baking tray about 2.5 cm apart. Gather up remaining dough. Pat into a circle; cut out remaining scones. Brush tops of the scones with some extra milk using a pastry brush. Bake until golden, 12 to 15 minutes, cover with a clean tea towel once out of the oven to keep them soft. Serve warm with clotted cream and sliced fresh strawberries and maybe a little maple syrup if you wish.