Indulge in these vegan sweet potato scones, boasting a tender crumb infused with the earthy sweetness of sweet potatoes and a hint of warm spices. Finished with a luscious glaze, they offer a delightful balance of comforting flavors and wholesome goodness in every bite.
Ingredients
2-1/2 cups All Purpose Flour
1/3 cup Light Brown Sugar, Packed
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp ground Cinnamon
1/4 tsp Salt
1/2 cup Vegan Butter
1/2 cup Plant Based Milk + 1 tsp Vinegar (to create buttermilk)
1/2 cup Mashed Sweet Potato (roasted)
1-1/2 tsp Vanilla Extract
Recipe for the Glaze
1 Tablespoon Vegan Butter
1/4 cup Light Brown Sugar
3 Tablespoons Coconut Milk
1/2 cup Powdered Sugar (or a little more if its too thin)
Scone Instructions
Line a baking sheet with parchment paper, set aside.
In a small cup add the plant based milk and vinegar, stir and allow it to curdle while you get the other process going.
In a large bowl whisk the scones dry ingredients together. Cut in the vegan butter with a fork until the mixture resembles peas size pieces, set aside.
In a medium bowl whisk together the sweet potato, buttermilk and vanilla extract until smooth. Add this to the flour mixture until just blended. Do Not Over Mix.
Pour the dough onto a cutting board or clean counter space. Shape into a round 7 inch dish and cut it into 8 triangular pieces and place onto the prepared baking sheet. Place the baking sheet with the shaped dough pieces into the refrigerator for 30 minutes.
In the last 5 minutes of the scones setting up in the refrigerator preheat oven to 400 F degrees (205 C) and line a baking sheet with parchment paper, set aside.
After the dough shapes have set up in the fridge remove and bake for 15-20 minutes or until golden brown. Allow to cool completely before glazing.
Glaze Instructions
In a small pot on the stove top melt the vegan butter, coconut milk and brown sugar together stirring until the sugar granules are completely dissolved. Remove from the stove and whisk in the powdered sugar. Glaze the scones after they cool completely.
Note: you can also place the flour mixture and butter into a food processor and pulse until pea size pieces are resembled with the flour. Then continue the instruction process.
Note: You can also shape your dough into 8 round pieces and bake them as well.
Note: You may have to add more or less of the powdered sugar to get the consistency of glaze that you desire. I like mine a bit thicker.
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