Method

Preheat the oven to 180 °C.

Sift together the flour, baking powder and cinnamon, then add the salt and castor sugar.

Using your fingertips, rub the butter into the flour mixture until the mixture resembles fine breadcrumbs.

Whisk together the egg and the buttermilk and add to the mashed sweet potato.

Make a well in the centre of the flour mixture and pour in the buttermilk mixture. Mix together very lightly with a spoon until the dough just starts to come together. Add a little extra flour (not much) if the dough is too sticky. Be careful not to overmix. The mixture should be a little lumpy.

Roughly pat out the dough to 5-7cm thick. Cut the dough into rounds using a scone cutter, and place the rounds onto a greased baking tray.

Brush the tops of the scones with a little milk and bake in the oven for 15–20 minutes or until risen and golden.

Remove from the oven and allow to cool slightly before serving with your favourite jam and a dollop of Greek yoghurt.