Spring is the perfect time for making, baking and eating scones. It is also a perfect time for taking an abundance of seasonal fruit and making your own jam, to put on your scone. Over the past eight weeks there has been an abundance of organic strawberries available, at a great price. This has meant lots of jam making, to top up my pantry stock with my Naked Food organic strawberry jam.
Before I share my recipe, maybe you are wondering what is a scone?
The scone is a small British quick-bread originating in both Scotland and south west England. It is usually made from wheat, barley or oatmeal, with baking powder as a raising agent. The scone is the core component of the English cream or Devonshire tea. Popular variations include adding raisins, currants, cheese or dates to the standard dough. In Australia pumpkin scones rose to fame during the period when Flo Bjelke-Petersen (wife of the Queensland Premier) was in the public eye.
Here is my lovely scone recipe, something a little different and very wholesome, which appears in the Dessert Chapter of my Naked Food Cookbook.
SPELT AND SWEET POTATO SCONES
The combination of the lightness of the spelt flour with the sweetness of the sweet potato, makes for a sensational scone experience. Served with my home-made organic strawberry jam this is an unbeatable offering for morning or afternoon tea!
what you need
1 tbsp butter, softened
1/4 cup (45g) rapadura sugar (or brown sugar)
pinch of sea salt
1 cup (200g) mashed sweet potato cooled
2 cups (220g) wholemeal spelt flour
2 tsp baking powder
butter or jam and cream, to serve
what you do
1. Preheat the oven to 210 deg C (190 deg C fan forced) and line an oven tray with non-stick baking paper, and dust the paper with spelt flour.
2. Beat the butter, sugar and salt with a wooden spoon until well combined. Mix in the egg and mashed sweet potato then stir in the flour and baking powder. Gather the dough together with your hands.
3. Transfer the dough on to the prepared tray, and shape into square. Use a floured knife to score the dough into nine pieces. Bake on the top shelf for 20 minutes, until golden brown.
4. Cool slightly then break or cut into nine portions. Serve warm with butter or jam and lightly whipped cream.
Note: Scones are best eaten on the day they are made.
GF option: Many people who have wheat allergies can tolerate spelt, use your own discretion. Use gluten-free baking powder.
© Recipe - Naked Food - the way food was meant to be - by Jane Grover
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