These scones are fab for a weekend snack or for "bring a plate" events. They're really easy to make, just make sure the cold mashed sweet potato doesn't have butter or salt added and that you sieve it well to remove any lumps. You could add 1 tsp of dried mixed herbs or 1 Tblsp of chopped fresh chives or fresh thyme if you wanted to add more flavour.
225g (approx 1 2/3 cups) gluten free self raising flour (I use Dove Farm)
1 tsp caster sugar
pinch of salt (¼ tsp)
20g butter or Trex shortening
½ cup cold cooked and mashed sweet potato, sieved to make it smooth
½ cup (125ml) buttermilk
2 Tblsp water
1 Tblsp milk or soy milk
2 tsp gluten-free flour, for dusting
Preheat oven to 220°C or 200°C fan-forced. Lightly oil an oven tray or line it with non-stick baking paper.
Sift all the dry ingredients into a large bowl. Rub in the butter so that the mixture resembles breadcrumbs. Add the sweet potato, buttermilk and enough of the water to mix to a soft, sticky dough. Knead the dough lightly on a floured surface until it's smooth. Don't overwork the dough.
Divide the dough into four equal pieces. Roll each piece into a round shape and place it on an oven tray lined with non-stick baking paper. Cut a cross through the top of each dough round, about 5mm deep. Brush the tops of the rounds with milk, then dust them with a little extra sifted flour. Bake the scone rolls for about 35 minutes.