[This week’s Lucky Comestible is sweet potatoes; here’s part 3 in the series. ]
It’s a snowy, windy, perenially grey landscape here in DDD land. The snow is so fine and dense as it swirls and sweeps by my window that it appears almost like some giant Scotsman is smoking his pipe and blowing smoke round the corner. Well, come on in, O Accented One–I’ve got scones to serve! (And they are part of your heritage, after all.)
Since breakfast is my very favorite all-time meal (yes, I’m sure I must have mentioned that before), I’m always on the lookout for a good scone recipe. This can sometimes be a bit challenging, as I don’t use butter or eggs, evidement, but I also don’t use vegan margarines. If you’re looking for an acceptable whole food that can substitute for butter, your only real bet is organic coconut oil. Now, that’s fine with me, as it’s solid at room temperature and tastes quite yummy. I use the one in the big black jar as it doesn’t impart any real coconut flavor (not that there’s anything wrong with that–just not always what I fancy when I want the other flavors in the dish to shine).
So for me, scones are generally a mix of spelt flour, soured soymilk or other non-dairy milk, and coconut butter. I generally throw in a dried fruit or fresh berries, scoop, and voila!–pseudo scones. Most of the time, I just drool over the recipes I find on other blogs and move on. This week, I thought sweet potato scones would be perfect, as I love sweet potatoes and often have lots of puree in the house (it’s also something I often feed to The Girls as well).
In my search for the perfectly adaptable recipe, I came across many winners. Hannah over at Bittersweet baked up some yummy looking Orange-Cranberry Scones, courtesy of an original recipe on Bakingsheet; and while I love cranberries in scones, I was on the lookout for something that could incorporate sweet potatoes without too much protest. So it was on to a savory sweet potato scone recipe from Tartelette. Adapted from an original recipe on Recipezaar, this one featured onions, so that was out for me (though maybe for another day. . .). But the recipe that really caught my eye was the one for Pumpkin Scones by Johanna over at Green Gourmet Giraffe. After salivating over her photos of these butter-soaked scones (or are they biscuits? see what Johanna says), I decided that, with a few modifications, I’d have my dream scone! With some extra cranberries in my freezer and sweet potato puree in the fridge, I was ready to go.
These turned out great. They have a light interior with just a hint of sweetness, and the tart, juicy cranberries are just the right counterpoint to the sweetness of the scone. And with a touch of apple butter and some faux coffee, they made a heavenly breakfast.
(“Mum, we could use some breakfast, too, you know. And we adore sweet potatoes! So if there’s any of that puree left over. . . . “)
Sweet Potato-Cranberry Scones (adapted from Green Gourmet Giraffe)
60 g. coconut butter (about 1/4 cup)
2 Tbsp. (30 ml.) pure maple syrup
1/2 cup (60 ml.) cooked, pureed sweet potato
1 Tbsp. (15 ml.) finely ground flax seeds
1/2 cup (125 ml.) plain or vanilla soymilk or other non-dairy milk
2-1/2 cups (350 g.) light spelt flour
4 tsp. (20 ml.) baking powder
3/4 tsp. (7.5 ml.) sea salt
1/3 cup (80 ml) fresh or frozen cranberries, washed
additonal soymilk for brushing
Preheat oven to 400 F (230C). Line a cookie sheet with parchment paper, or spray with nonstick spray.
In a small bowl, melt the coconut butter. Stir in the maple syrup, sweet potato puree, and flax seeds until smooth. Slowly add the soymilk until you have a homogenous mixture.
In a large bowl, sift the flour, baking powder, and salt. Add to the sweet potato mixture and mix well. Gently stir in the cranberries.
Lightly knead the dough and roll out on a floured surface about 3/4″ (2-3 cm.) thick. Use a scone cutter (I did what Johanna suggests and used an empty jar–though not from vegemite!) dipped in flour to cut out the scones. Press any scraps together to make more scones.
Place the scones on the cookie sheet and brush lightly with the extra milk. Bake for 15-20 minutes, rotating the pan once about halfway through, until golden brown. Makes about a dozen.
Other posts in this series:
Lucky Comestible I(2): Sweet Potato “Fries” Three Ways and Miso Gravy