Recipe reference from here
Sweet Potato Cheese Scones
250g all-purpose flour
3 teaspoons (15ml) baking powder
½ teaspoon salt or to taste
¼-1 teaspoon cayenne pepper
½ cup coarsely grated cheddar cheese
60g butter cubed
½ cup boiled or steamed and mashed sweet potatoes,
150ml (½ cup + 2 tablespoons) buttermilk
2-4 tablespoons buttermilk, extra
2-4 teaspoons chopped chives (optional)
extra, egg for glazing
Preheat oven to 430°F (220° C). Line an oven tray with parchment (greaseproof paper). Sift flour, baking powder, salt and cayenne into a bowl.
Rub in butter, using your fingertips. Add cheese and stir until combined. Make a well in the centre of the mixture.
In another bowl combine the mashed potato, buttermilk and egg and whisk to combine. Pour the mashed potato mixture into the well and mix gently with a flat bladed knife to a very soft, almost sticky dough, adding the extra buttermilk only if necessary. Do not over-mix.
Turn the dough onto a lightly floured surface (use self-raising flour). Knead it very briefly and lightly for about 20 seconds. It should just lose its stickiness.
Press the dough to an 8inch (20cm) circle (handle lightly do not use too much pressure) and cut into 8 slices.
Place the slices on the prepared baking sheet and brush with extra egg. Bake 15-20 minutes until golden. Serve scones hot with butter and clotted cream if you have it.