These Vegan Sweet Potato Scones are tender, crumbly, and full of sweet potato and warming spices, then finished with a cinnamon-vanilla glaze. Made with coconut oil and mashed sweet potato, they’re soft and rustic and make a delicious breakfast, snack or a brunch party or tea party option.
Vegan Sweet Potato Scones serves: 8 scones
Prep time: 10 minutes
Additional time: 15 minutes
Cook time: 20 minutes
Total time: 45 minutes
You will need
• 2 1/4 cup/270g all-purpose flour
• 1/4 cup/50g light brown sugar
• 1 tbsp/12g baking powder
• ½ tsp/2g baking soda
• 1 tsp/2g ground ginger
• ½ tsp/1g ground cloves
• ½ tsp/1g ground cinnamon
• 6 tbsp/90ml coconut oil, cold and solid
• ¾ cup/185g mashed sweet potato (cold)
• 1 tsp/5ml vanilla extract
• 2 tbsp/30ml coconut cream (unsweetened), cold
For the glaze
• 1 cup/120g powdered sugar
• 1-2 tbsp/15-30ml coconut cream
• ½ tsp/3ml vanilla extract
• ¼ tsp/½g ground cinnamon
1. Line a baking sheet with parchment or use a non-stick baking sheet.
2. Combine the flour, baking powder, baking soda, brown sugar, and spices in a large bowl. Stir to distribute everything.
3. Finely chop the chilled coconut oil into crumbles.
Work it into the dry ingredients with your fingertips until thoroughly distributed and broken into small pieces.
4. Add the mashed sweet potato, vanilla, and coconut cream.
Stir gently to incorporate until a shaggy dough forms. If too dry, add a small drizzle of coconut milk. The dough should not be sticky, only just wet enough to hold together when worked.
5. Turn out onto a lightly floured work surface or board. Work just enough for the dough to hold together, then flatten into a circle about 1 inch/2.5cm thick on a lightly floured surface. The edges do not need to be perfectly shaped. Overworking will lead to tough scones.
6. Cut into 8 equal segments.
Place on the lined baking sheet and chill for at least 15 minutes before baking.
7. Preheat the oven to 400°F/200°C.
8. Bake for 17-20 minutes until lightly golden brown at the edges. Allow to cool on the baking sheet for 10 minutes before moving to a cooling rack.
9. Make the glaze. In a mixing glass or bowl, combine the powdered sugar, vanilla, and cinnamon.
Add coconut cream until just pourable.
10. When the scones are mostly cool, pour the glaze over them. Allow it to harden.
11. Serve slightly warm or at room temperature.
Tips and tricks!
• Cold, solidified coconut oil is important for creating a tender crumb.
• Chilling the dough helps create lighter, better-risen scones with a more tender crumb.
• The scones are best served the same day.
• If you do not want to use the glaze, brush the scones with non-dairy milk just before baking and sprinkle with a little granulated sugar or raw sugar for a crusty coating.
• If the dough is too dry, a small drizzle of coconut milk can be added.
• You can prepare the sweet potato by simmering peeled, chopped pieces in water until very soft, or by baking the sweet potatoes in a covered baking dish before peeling and mashing. Cool completely in the fridge before using.
Storage: The scones can be frozen for up to 1 month. Bring them to room temperature before serving. The glaze will get sticky when defrosted.
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