easiest way to prepare speedySweet potato scones with beetroot jam

How’s it going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Sweet potato scones with beetroot jam. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sweet potato scones with beetroot jam is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Sweet potato scones with beetroot jam is something that I’ve loved my entire life.

Table of Contents


  • 225g self-raising flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 45g unsalted butter
  • 1 cup cooked mashed sweet potato
  • 150ml buttermilk
  • Beetroot jam, to serve (recipe follows)
  • Creme fraiche, to serve
  • Thyme leaves, to garnish


  • Step 1
    To make the beetroot jam, melt the butter and oil in a medium saucepan. Add the onion, beetroot, chilli and thyme and sweat over very low heat, stirring occasionally, for about 45 minutes. Add the sugar and vinegar and continue to cook for 20 minutes until thick and jammy. Remove chillies and set aside to cool.
  • Step 2
    Preheat oven to 200°C.
  • Step 3
    Sift the flour, salt and sugar into a bowl. Rub in butter with your fingertips until you have fine breadcrumbs. Add the kumara and enough buttermilk to make a smooth and slightly sticky dough – don’t overwork. Transfer onto a lightly floured workbench and roll out to 1.5cm thickness. Use a 5cm scone cutter to cut out about 16 scones.
  • Step 4
    Place on a lightly greased and floured baking tray, brush with any remaining buttermilk and bake for 8-10 minutes or until golden.
  • Step 5
    When ready to serve, break in half and top with beetroot jam and creme fraiche and garnish with a small thyme leaf. Leftover scones can be frozen.

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