These sweet potato spinach scones are a great way of using up leftover ingredients and are also an excellent snack or a weekend breakfast option. Absolutely delicious served warm with a little butter!
It’s great being able to use up leftovers in baking recipes like in this sweet potato spinach scones recipe. Not only does it mean you’re not wasting any food but you’re saving money too.
Plus, the sweet potato in this sweet potato scones recipe works well as a “binder” meaning we use hardly any butter at all. Helping to cut down on those calories!
Sweet Potato Spinach Scones Inspiration
With many of my recipes, the inspiration and ideas for them come from our holidays and trips away, all part of our active lifestyle.
I always like to take notes of the foods I’ve enjoyed and sampled with a view to recreating them here.
You know that year we were lucky to get away for Lynne’s birthday!
I mean, I know it’s usually always cold in December, but due to the weather, there’s been so many times we’ve planned to get away for Lynne’s birthday but then have had to cancel due to bad weather.
Fortunately, we’re lucky because with living in Glasgow we have a huge choice of places to go for those alternative birthday celebrations when that happens.
So, this is why I remember that birthday trip in particular – we were actually able to get away!
- 1 medium sweet potato, about 190g in weight
- 350g self raising flour, sieved
- 1 tbsp. caster sugar
- 20g cold cubed unsalted butter
- 35g finely chopped baby spinach
- 100ml skimmed milk
- Pre-heat over to 200C Fan
- Pierce the sweet potato with a sharp knife. Then place the potato directly onto a shelf in the oven with a tray underneath and bake for 40 minutes, remove and allow to cool. Leave the oven on.
- Place flour and sugar into a large mixing bowl and using your fingers rub the cold butter in.
- Once the potato has cooled sufficiently to handle peel and mash.
- Add the mashed potato to the mixing bowl, stir in the spinach and gradually add the skimmed milk to form a dough.
- Roll the dough out onto a floured surface, about 2cm thick and using a 5cm round pastry cutter cut out the rounds and place onto a lightly greased baking tray.
- Brush the tops of the scones with a little milk.
- Bake in the centre of the oven for approximately 15 – 20 minutes, then remove an allow to cool on a wire rack.
- Best served warm and immediately. Or store in an airtight container, but consume within 2 to 3 days.
In summary, I remember it being pretty cold in Aviemore.
However, I can tell you that these sweet potato spinach scones were a welcome, warm treat especially when served with melted butter on and washed down with a pot of tea. 🙂
Enjoy these sweep potato scones this weekend, and I’ll catch up with you next week! 🙂
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Make sure to head on over to thinking out loud to see what other delicious snacks are being shared there!