Photo of Sweet potato & coconut scones by WW

Sweet potato & coconut scones

Points® value
Total Time
1 hr 25 min
10 min
1 hr 15 min
Try these deliciously moist scones for a teatime treat – the sweet potato adds a touch of sweetness and colour.


Sweet potato, raw

600 g


2 tablespoon(s), level

Egg, whole, raw

1 medium, raw, lightly beaten

White Self Raising Flour

350 g, plus extra for dusting

Baking powder

1 teaspoon(s), level

Low Fat Spread

50 g

Reduced fat coconut milk, tinned (7.7% Fat)

50 ml

Desiccated Coconut

20 g


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Line 2 baking trays with baking paper. Put the sweet potatoes in a roasting tin and bake for 1 hour until tender. Set aside to cool.
  2. When cool enough to handle, scoop out the flesh (you’ll need 250g), mash with the honey and egg, and then set aside in a bowl.
  3. Meanwhile, sift the flour and baking powder into a large bowl. Rub in the spread, then mix in the sweet potato mixture, coconut milk and coconut.
  4. Use your hands to form the mixture into a dough then tip onto a floured surface. Knead briefly and roll out to a 1.5cm thickness. Use a 6.5cm cutter to stamp out 14 scones – you’ll need to re-roll the trimmings
  5. Transfer the scones to the prepared trays, then brush with a little coconut milk. Bake for 15-18 minutes until risen and golden.


Serve with fresh mango and passion fruit, and 1 tablespoon of 0% fat natural Greek yogurt. Remember to adjust the SmartPoints.