Whip up these delicious scones with a difference in no time!
200g self-raising flour
1 medium sweet potato, peeled
1 tsp salt
A baking tray covered in parchment, a cookie cutter
Preheat oven to gas 5 / 190c
Cut the butter into cubes and leave to come to room temperature. Add to the flour and use your fingers to crumble together until it resembles breadcrumbs.
Cut the sweet potato into six pieces and microwave for about 6 minutes, until soft enough to mash.
Mash together with the milk until soft. Add to the butter and flour mixture along with the salt, rosemary and pecorino. Add in the beaten egg and mix with hands to a firm dough.
Roll out between two sheets of baking parchment until about an inch thick. Cut into your shapes and spread onto the baking tray.
Cook for about 15 minutes, until firm.
Serve warm with melted butter. Yum!
Thanks to Emma from the Make It Shabby team for this recipe!