Butter-free Sweet Potato and Sesame Scone

• 200 grams after removing skin Sweet potato
• 70 grams Cake flour
• 100 grams Bread flour
• 8 grams Baking powder
• 30 grams Sugar
• 10 grams White sesame seeds
• 30 grams Olive oil (or vegetable oil)
• 1 tbsp Milk

1. Peel the sweet potato, cut into 1 cm thick sections, then soak in water for 10 minutes.
2. Put the drained sweet potatoes into a heat-safe container, cover loosely with saran wrap, then microwave until a toothpick can go right through the potatoes (about 6 minutes at 500 watts).
3. Once the potatoes have become soft, mash them with a fork or potato masher while they are still hot.
4. It's ok if some clumps remain.
5. Put the ingredients marked into the bowl with the potatoes then use a rubber spatula to mix together with a cutting motion.
6. The mixture should once again look clumpy.
7. Add in the olive or vegetable oil and milk and then press firmly with your hand to form a dough ball.
8. Take the dough out of the bowl and put onto a board that has been floured (not in the ingredients).
9. About this time, preheat your oven to 200C.
10. Spread out the dough from step 5 until it's thickness is about 2 cm then fold over 3 times.
11. Repeat this process about 8 times.
12. Finally, spread the dough out to about 2.5 cm thickness and then either cut into the desired shape or use a cookie cutter.
13. Bake in the oven at 200 celsius for about 20-25 minutes.
14. When the scones becomes a delicious looking golden brown they are done.
15. The scones will brown differently depending on your oven so may need to adjust the baking time.
16. I made these by using a cup to cut out the shape.
17. They plumped up nicely and turned out quite lovely.
18. There is a banana version too!

after, flour, bread flour, baking powder, sugar, white sesame seeds, olive oil, milk

Taken from cookpad.com/us/recipes/146416-butter-free-sweet-potato-and-sesame-scone (may not work)