Preheat oven to 210 degrees C. Sift flour, salt, baking powder and nutmeg into a small bowl.
Stir together sweet potato, oil, milk, egg and sugar in a medium bowl. Stir in flour mixture just until evenly moistened.
Turn dough out onto a floured work surface. Pat out to a 2 cm-thick round. Cut into rounds with a 6 cm biscuit cutter. Place rounds on a baking tray about 2.5 cm apart. Gather up remaining dough. Pat into a circle; cut out remaining scones.
These scones are the way I have always make pumpkin ones. The sweet potato really works well. I like it way better than the pumpkin. Thank you for that. For those who say they just can't make scones. Well you can you know. The secret for all scones is a very hot oven. Short cooking time. Seal the cut edges by patting flour on them. - 03 May 2012
I enjoyed these very much - they came out light and fluffy when I was expecting them to be dense. I used wholemeal flour and flaxseed oil for extra goodness. Great with butter and jam for afternoon tea. - 21 May 2012