This week celebrity chef Trevor Green bakes scones with two ingredients the Bundaberg region is famous for — sweet potatoes and chillies.
“It’s a favourite when I’m in a hurry and need to whip something up quickly,” Trevor said.
“It’s something suitable for an afternoon snack and savoury instead of sweet.”
Trevor started baking his sweet potato scones when he returned to Bundaberg a few years ago, adapting a traditional scone recipe to give them a “Bundaberg flavour”.
“Bundy sweet potatoes all the way,” he said.
“Greensill’s Sweet Potatoes Australia live up to their promise: ‘The best in the world'.”
Trevor said his sweet potato scones are easy and foolproof.
“Just don’t add too much moisture,” he said.
“They’re best served warm and are delicious with melted cheese on top.”
• 225g self-raising flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 45g unsalted butter
• 1 cup cooked sweet potato mashed
• 150ml thickened cream
• Step 1
Preheat oven to 200°C.
• Step 2
Sift the flour, salt and sugar into a bowl. Rub in butter with your fingertips until you have fine breadcrumbs. Add the sweet potato and enough cream to make a smooth and slightly sticky dough, don't overwork. Transfer onto a lightly floured workbench and roll out to 1.5cm thickness. Use a 5cm scone cutter to cut out about 16 scones.
• Step 3
Place on a lightly greased and floured baking tray, brush with any remaining cream and bake for 8-10 minutes or until golden.
• Step 4
When ready to serve, break the scones in half and top with chilli jam and creme fraiche and garnish with a small sprinkle of chilli flakes (or top with cheese and grill).
- Last week’s recipe: Classic cupcake recipe