Gastronomixs

Sweet potato scones

Classic but with a modern twist as it doesn’t contain any yeast. Scones are still a popular treat for breakfast or lunch. By using sweet potatoes, the possibilities are endless.

Creation by Gijs Kemmeren, Herberg de Kop van ’t Land restaurant, Dordrecht, the Netherlands.

Sweet potato scones

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Ingredients

1

 

sweet potato

 

 

coarse salt

250

g

flour

5

g

salt

30

g

sugar

100

ml

yoghurt

10

g

baking powder

1

 

egg

40

g

butter, cold and cubed

Preparation method

  • Thoroughly wash the sweet potato.
  • Cover a baking tray with a 1cm layer of coarse salt.
  • Push the sweet potatoes into the salt, but ensure that they do not touch the baking tray.
  • Bake the sweet potato at 140°C for 30 minutes.
  • Take the sweet potato from the oven and set aside to cool to room temperature.
  • Remove the skin from the sweet potato and finely dice.
  • Add the flower, salt, sugar, baking powder, and butter together in a mixer.
  • Use your fingertips to rub the butter into the dry ingredients until completely incorporated and the mixture is crumbly.
  • Use the butterfly whisk and set the mixer on the lowest speed and add the egg, yoghurt, and sweet potato brunoise.
  • As soon as everything is mixed well, the dough is ready.
  • Roll out the dough to 1.5cm thick and cut out circles using the size round cutter of your choice.
  • Bake in the oven at 180°C for about twelve minutes, depending on the size.

Serving suggestions

  • As part of an amuse-bouche with smoked salmon and a tangy green herb crème.
  • As a replacement for the classic brioche to serve with roast veal and braised onions.
  • As part of a composition with components of onion, chicory, or figs.

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