Sweet Potato & Pecan Scones with Maple Glaze
Sweet Potato Pecan Scones with Maple Frosting! You are going to love these healthy, vegan scones! Packed with sweet potato puree, whole wheat-flour and pecans. Drizzled with maple frosting and covered with more pecans.
Equipment
Ingredients
- 1 cup sweet potato puree, see notes*
- 1/3 cup non-dairy milk, I use oat milk
- 1 teaspoon white vinegar or apple cider vinegar
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup pecans, finely chopped, divided
- 6 tablespoons cold vegan butter, sliced into pieces
- 1/2 teaspoon pure vanilla extract
Maple Glaze:
- 3/4 cup powdered sugar
- 3 tablespoons pure maple syrup
- 1/8 teaspoon cinnamon
Instructions
- If you need to make the sweet potato puree, bake the sweet potato and scoop out the flesh. Set aside.
- Preheat the oven to 425 degrees F.
- In a small bowl, combine the milk and vinegar and let sit for 5 minutes to curdle slightly. This is your buttermilk.
- In a large mixing bowl, whisk together the flour, brown sugar, cinnamon, ginger, nutmeg, cloves, baking powder, salt and 1/2 cup finely chopped pecans. Using a pastry cutter, cut the butter into the flour until the butter is in tiny pieces.
- In a separate bowl, whisk together the sweet potato puree, milk mixture, and vanilla extract until smooth.
- Add the potato puree to the flour and stir together until the ingredients are completely mixed together. The mixture will be thick, and you may have to use your hands to knead the dough for it all to come together.
- Transfer the dough to a cutting board and form into a 1" thick circle. Use a knife or pizza cutter to slice the circle into 8 slices.
- Place the slices on a lightly sprayed or parchment-lined baking sheet and bake for 15 minutes until golden brown and cooked through.
- While the scones are baking, make the glaze. Whisk together the powdered sugar, maple syrup and cinnamon until smooth and creamy. Drizzle the glaze over the scones and sprinkle with the remaining chopped pecans.
Notes
*You can purchase sweet potato puree in the canned vegetable aisle or make your own by roasted 1 large sweet potato in a 400 degree F oven until very soft. Let cool and scoop out the flesh.