Sweet Potato Scones

1. Prick the sweet potato with a fork on both sides around 6 times in total. Place in the microwave on high power and cook for 8-10 minutes, or until soft when pierced with a knife, turning over halfway through the cooking time. Remove and set aside to cool.
2. Preheat oven to 200 degrees. (fan forced)
3. Place the butter in a large mixing bowl and beat until soft.
4. Cut sweet potato in half lengthways and scoop out the flesh with a spoon adding it to the bowl with the butter. Add egg and mix to combine.
5. Add the milk, vinegar, chives and feta and mix well.
6. Add the baking powder and flour over the top.
7. Use a spatula or a butter knife to gently combine and then use your hands to bring it together. It should still be lumpy and not all perfectly together – don’t over mix it here.
8. Tip it out onto a lightly floured bench.
9. Knead gently for around 1 minute, by lifting one side of the dough and folding into the centre and then pressing down with the bottom of your palm. Don’t overdo it.
10. Sprinkle a little more flour on the bench and gently press out the dough to about 4cm thick.
11. Use a scone cutter to cut out scones. Lay scones alongside each other on a baking tray lined with baking paper. They should be touching. Brush tops with extra milk.
12. Bake for 15 minutes or until golden on the tops.
13. Serve warm or at room temperature with butter.

Kitchen Notes:
∗ Scones are perfect stored individually wrapped in cling film in the freezer for up to 3 months. They
can be popped into a lunchbox in the morning and will thaw by recess or lunch. Just pack a little
container of butter or even cream cheese to spread on top.

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