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.