Sweet potato, cheddar and chive scones

makes 14


450g spelt flour
1 tsp himalayan salt
6 tsp baking powder
100g unsalted butter
200g sweet potato, grated
100g mature cheddar cheese, grated
1 bunch chives, chopped roughly
120ml cold almond milk (or normal if you prefer) 120ml cold water
1 egg, beaten


  1. Preheat the oven to 220C.
  2. In a large bowl mix the flour, baking powder and salt together. Grate in the butter and rub in with your fingertips until it resembles breadcrumbs.
  3. Grate in 75g of the cheddar, then add the sweet potato, chives and mustard and stir to combine.
  4. Pour in the milk and water and stir until it all comes together – don’t over mix or you scones will be tough.
  5. Tip the dough onto a floured surface, flatten to about 3cm rectangle and then cut out as many little scones as possible.
  6. Place the scones onto a lined baking tray, brush the tops with the beaten egg and top with the last 25g of cheddar.
  7. Bake for about 14 minutes or until golden.
  8. Allow to cool on a wire rack. Serve on a platter with butter, a selection of cheese, chutney and roasted vegetables, or simply to accompany a warm winer soup.

Pin It on Pinterest