Sweet Potato Scones
Author: 
Recipe type: Breakfast
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Recipe adapted from Brown Eyed Baker
Ingredients
  • For the Scones:
  • 3 medium sized sweet potatoes (cooked thoroughly and peeled)
  • 4 c. all-purpose flour
  • ⅔ c. granulated sugar
  • 4½ tsp. baking powder
  • ¼ tsp. salt
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • 1 c. cold earth balance
  • ½ c. almond milk + 3 Tbs. vegan butter + 1 tsp. flour (vegan cream)
  • ½ c. almond milk
  • For the Maple Cream Glaze:
  • 2 c. powdered sugar
  • ¼ c. pure maple syrup
  • ¼ c. almond milk + 1 Tbs. vegan butter + ¼ tsp. flour
  • Pinch of salt
Instructions
  1. Preheat oven to 350 degrees F. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg. Use your fingers to mix the butter into the flour mixture until the dough is crumbly.
  2. Add cooked sweet potatoes and ¼ cup of the ‘cream’ and lightly stir into the flour mixture. Add the remaining ¼ cup ‘cream’ and the almond milk and stir until just mixed. Do not overwork the dough. Roll out your dough on a lightly floured surface just until it’s in a ¾ inch high rectangle.
  3. Cut the dough into 6 squares, then cut each square on the diagonal to make triangle-shaped scones.
  4. Bake for 15 to 20 minutes, or until the scones are a light golden brown. Immediately transfer the scones to a wire rack so they can cool and do not continue to cook.
  5. In a medium bowl, whisk together the powdered sugar, maple syrup, ‘cream’ and salt, until smooth. Add more cream a tablespoon at a time if needed to thin the icing to a drizzling consistency. Drizzle the icing over the warm scones. Serve immediately to eager guests. (They’re best if eaten that day)
Recipe by Live Run Eat Grow at https://www.liveruneatgrow.com/2014/03/01/vegan-sweet-potato-scones-with-maple-cream-glaze/