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Regional Cakeathon Z: Zimbabwe Sweet Potato Scones

Story location: Home / food_and_drink / a_to_z /
19/Sep/2015

At last I have reached the letter Z in my alphabetical trawl through cakes and geography. It only took me a bit longer than I expected. I originally planned to make something every week or so but it ended up taking one year and 9 months. I have had to leave the UK again since the only 'Z' recipes I could find were Zimbabwe or Zanzibar.

I'm not sure how authentic this recipe is. There are many versions on different websites, mostly claiming to be a cookie recipe and mostly identical to each other, so it's not been easy to find where it came from. I came across a book called Cooking the Southern African Way: Culturally Authentic Foods Including Low-fat and Vegetarian Recipes which has the same recipe, but without the lemon glaze. This book claims that the recipe was a British invention which may explain why the so-called cookies are actually more like a traditional scone, but without milk.

We regularly have sweet potatoes in the house, so last time we cooked some I grated and froze a tub ready to make these.

Ingredients

  • 140g butter
  • 40g caster sugar
  • 1 tbs orange zest (the original was lemon zest but I had some orange zest in the freezer)
  • 1 tsp mixed spice (the original used nutmeg)
  • 60g honey
  • 1 egg
  • 140-180g grated sweet potato
  • 400-450g self raising flour (the original used plain flour and separate raising agents)
  • a pinch of salt

Method

I started by softening the butter then beating in the sugar, orange zest, mixed spice, egg and honey. I stirred in the grated sweet potato then sifted in enough flour to make a soft dough. I broke off lumps of dough, rolled then into balls then flattened them into cookies. These were baked at gas mark 3, 170C, for 15 minutes. While the scones cooled, I mixed the icing.

Lemon Glaze

The various versions on-line usually have a teaspoon of lemon juice then small amounts of water are added to get the right consistency. I didn't measure the icing sugar. I started with generous teaspoon of butter which I melted then added the icing sugar. I added enough lemon juice to form a spreadable icing.

Zimbabwe Sweet Potato Scones
The so-called Sweet Potato Cookies.

As I said earlier, these were more like a scone than a cookie. One of the small ones had cracked so I tasted (un-glazed) it while the rest cooled. The combination of orange and spice flavours worked very well. The lemon glaze added a bit of sharpness which worked well.



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