Sweet potato scones for Harry and Meghan

With much fanfare this morning, Prince Harry married an American woman whom he met in Toronto, Canada… the beautiful Meghan Markle. In honor of this marriage, a blending of two cultures,  we’ve added a little color and spice to the traditional British scone. Easy to make, I whipped this up between hymns, while taking in the Royal wedding. Best wishes to the bride and groom!

Sweet potato scones for Meghan and Harry
makes 12 biscuits or one large round scone divisible by 8 or 10

• ¾ cup sweet potato (1 medium potato) (175 grams cooked, peeled, and mashed)
• 1¾ cup all-purpose flour (210 grams) or use gluten-free flour one to one (just as good!)
• 2 tablespoons baking powder (25 grams)
• 1 teaspoon baking soda (5 grams)
• ¼  teaspoon salt
• ¼ teaspoon cinnamon

• ¾ cup unsweetened low-fat Greek yogurt (150 grams)
• 2 tablespoons (45 grams) maple syrup
• 3 tablespoons coconut oil or melted butter (45 grams)
• 1 egg (optional, but I usually use one)

•  Cut the sweet potato into 3 or 4 thick slices. Cover them in water in a pot large enough to holds them in a single layer. Bring the water to a boil then reduce the heat and gently boil for 25 minutes, until the potatoes are soft to a fork. Pour off the boiling water and fill the pot with cool water. Set to one side until the potatoes are cool. Peel off the skin and mash.

• Measure out all the ingredients. Melt the butter in the microwave, 20 seconds on high. Remove and stir until completely melted.
• Preheat oven to 425°F and spray a baking sheet with cooking oil. Or use a silpat pan-liner.

• Mix the dry ingredients in a large bowl and sift them together or give them a whiz in your food processor. This adds air to the floury mix for fluffier biscuits.

• Mix the wet ingredients into the mashed potato in a medium bowl, until the batter is smooth and even in color.
• Add the wet ingredients to the dry ones in the large bowl and stir, then knead, just until the dough forms a soft ball. The less you handle the dough, the flakier the biscuits.

• Turn dough out onto parchment paper, dusted with flour to protect the counter. The paper lies flat if you crinkle it up a bit first.
• Roll or gently pat the dough into a round circle, about ¾-inches thick.
• Bake the large scone for 14 or 15 minutes, until the biscuit is a light golden brown and a toothpick comes out clean. Baking time is 10-12 minutes for single serving-sized scones.
• Serve immediately with butter or clotted cream, jam, and honey.

To the bride and groom!

Make them ahead

Yes, these scones freeze well. Let them cool before freezing. Wrap them in foil or place in a re-sealable bag or airtight container to protect from freezer burn. Use them within 3 months.

Leave them to defrost in packaging at room temperature for 2-3 hours before serving.

If you want to eat them warm, place them unwrapped and defrosted in an oven preheated to 150c/300F for 5 to 10 minutes.

You can also reheat them in a microwave if you prefer. Just put your defrosted scone in the microwave for 10 to 20 seconds on high.