I like a good scone.
Perhaps it’s because, deep within my DNA, lurks British roots. Not that deep, actually, my grandfather was born in a suburb of London.
I’m pretty sure he never ate a scone like this one, though. For starters, it’s vegan, which would probably horrify my British ancestors. A scone made without butter?? Sacrilege!
Furthermore, these bad boys incorporate an entire sweet potato into the batter. Whaaa??? Yep, that’s right, there’s hidden vegetables in them thar scones.
However, my colonizing ancestors might have approved of the chai spice in these that makes them super delicious.
Use a good chai tea in these. If your tea is old and tired, it’ll affect the flavour.
This recipe is pretty big–if you are making these just for you, you might want to halve it. Or just make the whole recipe and freeze some. They are really good served with a little Earth Balance and some jam, or you could go savory and have them with slices of apples and cheese.
They’re a great way to brighten your morning!
(recipe adapted from Thug Kitchen)
1 large sweet potato, or 2 small ones (note: they look like yams, but are lighter in colour, and are white on the inside instead of orange)
- 1 15 oz can of coconut milk
- 3 bags of your favorite black chai tea
- 3 ¼ cups all purpose flour (or you could try it with gluten-free flour)
- ½ cup brown sugar
- 1 tbsp baking powder
- ½ tsp salt
- 2 tbsp maple syrup
- 1 tbsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1 tsp ground cardamom
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- Peel the sweet potatoes and place them in a pot with enough water to cover them on the stove and then turn up the heat to a boil. Allow to cook until they are soft and easily pierced with a fork. Remove from the heat and place them aside to cool a little. Do not drain.
- When the sweet potatoes have cooled a little, scoop them up from the pot with a slotted spoon and place them in a blender. Puree the sweet potatoes, adding a bit of the water they were cooked in if necessary.
- In a medium saucepan, add the coconut milk and two tea bags, turn up the heat to a simmer, but don’t allow it to boil. Once it reaches that point, turn off the heat, and set aside to steep.
- In a bowl, combine all the dry ingredients, including the contents 3rd tea bag which you have ripped open.
- Once the tea bags have been steeping 5-10 minutes, remove them from the milk, making sure to squeeze them out to get all that chai flavour into the milk. Add the milk, maple syrup and vanilla to the sweet potato puree in the blender, and give it a blitz until it’s combined.
- Make a well in the middle of the dry ingredients (in the bowl) and pour the wet into it.
- Mix until just combined, and the dough comes together in a shaggy ball.
- Line a large cookie sheet with parchment, and plop the dough onto it. Make it into a large circle, and pat it down to about 1-2″ thick. Score the dough on the top with a knife, creating 8 “pie slices.” Sprinkle the whole works with a couple of tablespoons of sugar.
- Bake in a pre-heated 425 degree oven for 20-30 minutes, or until a toothpick poked in the centre comes out clean. Allow to cool and then cut over your score marks to make 8 individual scones. Best eaten warm.