These delightful little savoury scones make a terrific lunch time treat...topped with avocado pear or cream cheese, they are certainly very hard to resist! Serve fresh from the oven for best results...
Sweet Potato & Cumin Scones
1 cup sweet potato, cooked and mashed
100g Leyden cheese, grated (cheddar may also be used)
300g self-raising flour
1 tbsp castor sugar
1 1/2 tsp ground cumin
1/2 tesp salt
50g butter, cut into cubes
1/2 cup cour cream
1 egg, beaten
1 egg beaten with 2 tbsp mlk
Cumin seeds for sprinkling
Preheat oven to 200 degrees Celsius. Sift flour, sugar, cumin and salt into a large bowl. Add butter and rub into dry ingredients until the mixture resembles coarse breadcrumbs. Stir through sweet potato and grated cheese. Beat the sour cream and egg together. Pour into scone dough and stir through until just combined. Do not overwork the dough. Turn dough out onto a floured surface and roll out until 2cm thick. Cut out rounds using a scone cutter and transfer to a floured baking sheet. Brush with egg wash and sprinkle with sea salt and cumin seeds. Bake for 20 minutes or until golden brown...
~ Hoping all my readers are having a very pleasant day! ~